Banana, raspberry and macadamia bread
Banana, raspberry, and macadamia bread is a moist quick bread infused with ripe bananas, tart raspberries, and crunchy macadamia nuts. It's easy to prepare and perfect for any time of day.
Cook time 60 min
Prep time 15 min
Ingredients:
2 bananas3/4 cup sugar
1/3 cup buttermilk
2 eggs
1/4 cup olive oil
1 cup self-raising flour
1/3 cup macadamia
1 tsp cinnamon
1 cup raspberries
Banana, raspberry, and macadamia bread is a delightful and moist quick bread that combines the sweetness of ripe bananas, the tartness of fresh raspberries, and the rich crunch of macadamia nuts. This recipe is perfect for breakfast, a snack, or even dessert. It's easy to make and packed with flavors and textures that will delight your taste buds.
Instructions:
- In a large mixing bowl, mash the bananas with a fork until smooth.
- Add the sugar, buttermilk, eggs, and olive oil to the mashed bananas.
- Whisk together until well-combined and smooth.
- In a separate bowl, whisk together the self-raising flour and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Fold in the chopped macadamia nuts and raspberries, being careful not to overmix.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
- Transfer the bread to a wire rack to cool completely.
- Slice and serve the banana, raspberry, and macadamia bread as a delicious snack or breakfast treat.
This banana, raspberry, and macadamia bread is an easy and delicious way to use up ripe bananas while treating yourself to a unique flavor combination. With its moist texture and delightful taste, it’s sure to become a favorite in your household. Enjoy a slice with your morning coffee or as a sweet treat any time of the day!
Banana, raspberry and macadamia bread FAQ:
Bake the bread for 50-60 minutes in a preheated oven. Check for doneness by inserting a toothpick into the center; it should come out clean.
A standard 9x5 inch loaf pan is recommended for this recipe. This size allows the bread to bake evenly and rise properly.
Yes, you can substitute the buttermilk with regular milk or a non-dairy milk alternative. If you don’t have macadamia nuts, walnuts or pecans can be used as a substitute.
Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices for up to 3 months.
The bread is done when a toothpick inserted into the center comes out clean, and the surface is golden brown. If the top browns too quickly, you can cover it with foil during baking.
Cooking Tips:
- Ensure your bananas are very ripe for the best natural sweetness and moisture.
- If you don’t have buttermilk, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar; let it sit for a few minutes to curdle.
- Gently fold in the raspberries to prevent them from breaking up too much and turning the batter pink.
- Toasting the macadamia nuts beforehand can bring out their flavor even more.
- Use a toothpick to check doneness; it should come out clean or with just a few crumbs when the bread is ready.
Nutrition Facts
8 ServingsCalories 250kcal
Protein 4.74g
Carbohydrates 44g
Fiber 2.99g
Sugar 24g
Fat 14g
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