Banana Macadamia Nut Bread

The original recipe is for use in a bread machine.  I don't have one so I made it by hand. If you use a bread machine, add the ingredients in the order given in the original recipe.

The following is how the original recipe reads, below is how I made it. I did
not make the Chocolate Banana Spread.

Banana Macadamia Nut Bread

1/2 cup water
1/3 cup mashed ripe banana (about 1 medium)
1 Tablespoon butter - softened
1 egg white
2 cups bread flour
2 Tablespoons sugar
3/4 teaspoon salt
1/3 cup chopped macadamia nuts
1 3/4 teaspoons regular active dry yeast or 1 1/2 teaspoons bread machine yeast

Follow your machines instructions. Serve with chocolate banana spread.

Chocolate Banana Spread

1/3 cup mashed ripe bananas
1/3 cup semisweet chocolate chips -- melted

Mix together.

Yield: 1 lb loaf
Source: Unknown

By Hand Method:

1/2 cup warm water (120 F)
2 Tablespoons sugar
1- 3/4 teaspoons SAF instant yeast

1 Tablespoon butter - softened
1 egg white
1/3 cup mashed ripe Brazilian Apple banana

2 cups bread flour
3/4 teaspoon salt
1/3 cup chopped and toasted macadamia nuts

Mix the sugar and yeast in the warm water in the measuring cup
Mix the butter, egg white and mashed banana in a small bowl
Mix the flour, salt and mac nuts in a larger bowl

Mix the butter, egg, banana mixture into the flour mixture and add the yeasty
water. Mix well

Spray the bread mold with Baker's Joy and add granulated sugar to coat all sides
and bottom. Pour in bread mixture and fill in all sides. Let it rest for about
10-15 minutes. It almost doubled.

Bake in 350 F preheated oven for 35 - 40 minutes.
Let it cool for about 5 minutes and turn over onto a cooling rack.
Slice and serve.

My observations:
The crumb was very nice and the granulated sugar coating on the mold gave it a
slight nice little crunch on the outside. Not much, just enough.
The banana taste did not come through as much as I would have liked, even though
our little bananas are very sweet. I think it needed more.
The macnuts gave it a nice texture.

I will make this again but next time I will add more bananas.

Comments

[Sonia]

Oh, I get it....you're from the Bay area so your knowledge is superior to everyone else's....Ok. If that is how you want to play it, that is fine with me...I still don't know why you have to hijack a thread on making banana bread to critize me....I posted my review in the proper place...and just so you know...ancora penso che siate molto maleducato(a)

[CUBAN LINX]

Obviously Sonia, you still do not understand what I am saying. My point is he might know how to pronounce a word, but not necessarily correct your pronunciation. So your "test" does not accurately show whether or not he knows how to pronounce it, it shows whether or not he is willing to correct you. A better "test" might be to ask him to pronounce a certain word, NOT purposefully say the word wrong to see if he corrects you? I understand what a review is, this is not my first rodeo. Some of us here came from the Bay area, (Burlingame to be exact) and have eaten in most metropolitan areas in America. Well then, let me just leave it at that.

Cubano Linx

[Sonia]

Aloha Lucy
I've only added one more of the plump little Brazilian Apple bananas to the bread and it didn't change the consistency at all. I found the taste better also by adding one more spoon of sugar...coating the bread mold with the spray and granulated sugar gives it a slight little crunch...not eanough to be too noticeable but there when you think about it. I think I prefer this banana yeast bread recipe now over all the other cake-like banana breads I've made in the past.
I enjoy reading your blog and it is fed now directly to my Google home page whenever you update!

[Lucy Jones]

Aloha, Sonia! Like you, I don't have a bread machine, but I enjoy making bread by hand. I was wondering how much adding more bananas would change the consistency. I make a regular banana bread without the yeast, always adding more bananas than the recipe calls for!
Aloha,
Lucy
www.lavalily.com

[Sonia]

Dear Cuban Linx, whoever you are....since you made sure that I could not click on a link back to you and also the e-mail address you used to post this comment was quite offensive in nature. As to my comment and review at the Pescatore site...as far as I know, we are still in a free country where we can express our views and thoughts. At the time I originally reviewed that restaurant I was being paid to review them. I just took and excerpt from the original published review and added it to my comment.
Since the restaurant itself was being reviewed, the staff was also on review. If you work in a restaurant that features food from other countries then the staff should know how to pronounce it. I was not setting the staff person up for failure, I was testing to see if the RESTAURANT owners/management taught the staff the proper pronunciation.
.....and by the way, Si, io ti comprendi, ma credo che lei abbia rude!

[CUBAN LINX]

This is in response to your review on HiloEats about Pescatore. I think purposefully mispronouncing names to test the knowledge of a server shows your lack of knowledge about customer service. He is working for you and your tip and has probably been verbally accosted by customers before for correcting them, so why would he necessarily correct you, even if he knows the correct way to pronounce something? Sounds to me like you were trying to set up some poor working schmuck for failure. Maybe you need to get off your high-horse and JUST enjoy the food and the people accompanying you. COMPRENDERE?

[Sonia]

Portia, I have made it 3 times since I shared it in the blog.... I did add another of the small Brazilian apple bananas to the two other batches and 1 more tablespoon sugar. We liked it better.
Try it toasted for breakfast...we loved it!

[Portia Little]

Interesting take on the traditional banana bread! I'll try it - without the bread machine!!
Portia

[Sonia]

Sandra, I made another one yesterday and used two of the little Brazilian apple bananas and one more tablespoon sugar. I had to add a tad more water. We liked it better. The consistency of this bread is more like bread, due to the yeast and not as 'cakey' or as moist as most recipes for banana breads

[Sandra]

We have some ripe bananas from our tree right now, I will make one in the bread machine. Sounds great.