Moist, fluffy and flavorful banana bread with macadamia nuts.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a mixing bowl, beat the butter and sugar together with an electric mixer until thoroughly blended. Beat in the eggs, one at a time, and add the bananas, baking soda, baking powder, salt, and vanilla extract. Stir in the flour by hand until barely combined, and gently fold the macadamia nuts into the batter.
Pour the batter into the prepared pan, and bake on the oven’s middle shelf until a toothpick or cake tester inserted in the middle of the loaf comes out clean, 60 to 65 minutes.
Remove from oven, and let the loaf rest for 10 minutes before turning out from the pan.
Per Serving: 270 calories; protein 4.2g; carbohydrates 35.9g; fat 13.1g; cholesterol 51.3mg; sodium 258.7mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.