This tropical version of classic banana bread is spiced with cardamom, cinnamon, nutmeg and incorporates coconut and macadamia nuts to give it an island-kissed twist. Diced bananas in addition to a generous amount of pureed bananas ensure a moist texture and maximum flavor.
Tropical Banana Nut Bread
- Servings: 1 slice
- Yield: 1 loaf
- Prep Time: 15 min
- Cooking Time: 1 hr 15 min
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 4 ripe bananas, pureed until smooth
- 2 teaspoons pure vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 cup chopped macadamia nuts
- 1 cup diced ripe but firm banana
- 1 cup shredded sweetened coconut
- Large flake unsweetened coconut and dried banana chips for garnish (optional)
- Preheat oven to 350F. Grease a large, 10X5 inch loaf pan and line bottom with parchment.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the pureed bananas and the vanilla; mixing until thoroughly combined.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon and cardamom.
- Slowly add the flour mixture to the butter mixture, mixing until all of the dry ingredients are moist and well blended.
- Add the macadamia nuts, diced banana and coconut and stir until evenly incorporated. .
- Pour the batter into the prepared baking pan and smooth the top with a spatula or knife. Decorate the top of the loaf by scattering large flake coconut and dried banana chips on top (optional). Bake 60-75 minutes or until the bread is browned and cracked on top and a cake tester or thin knife inserted comes out clean.
- Cool the oaf in the pan on a wire rack for 10-15 minutes before removing from the pan. Cool completely and wrap tightly in plastic to store.