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Island Banana Macadamia Nut Bread




Source of Recipe


Internet


List of Ingredients




3 1/2 pounds bananas, very ripe (see note)
2 1/4 cups sugar
1 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract
3 cups flour
1 tablespoon baking soda
1/2 teaspoon baking powder
3 ounces macadamia nuts, diced (we doubled the amount)

Recipe



Peel bananas and mash very well.

Add sugar; incorporate well. Then add oil, eggs and vanilla.

Mix all dry ingredients together and add to banana mixture. Mix well.

Paper and grease three 8-by-8-by-2-inch pans and divide batter evenly. Bake in preheated oven at 365 degrees for 30 minutes. (Because we used larger pans, ours took longer.) Touch top to check if done (it should spring back).

This will keep well if chilled. You can also freeze for later use.

Note: To provide a tiny taste of the tropics, we used a combination of 4 red bananas from Ecuador with enough of the typical yellow bananas from South America to make 3 1/2 pounds (before peeling). We experimented with two pans, a 9-by-5-inch loaf pan, which we topped with 3 ounces of chopped macadamia nuts, and a 10-inch bundt pan. In the case of the bundt, we stirred the additional 3 ounces of nuts into the batter.