I think it’s safe to say that I’m a pretty huge fan of banana bread as this marks my fourth variation I have shared here on the blog (you can find the others here, here & here!). This version makes use of delicious, crunchy macadamias and was topped with a sweet, brown sugar glaze so it’s slightly more decadent, whilst still going perfectly with a good ol’ cuppa!
- 3 large (or 4 medium) overripe bananas
- 150g butter
- 1 cup brown sugar
- 2 eggs
- 1tsp vanilla
- 2 cups self raising flour
- 1tsp cinnamon
- 1tsp baking powder
- 3/4 cup shredded coconut
- 3/4 cup macadamias, plus a handful for sprinkling
- 2tbs butter
- 1/2 cup icing sugar
- 2tsp milk
- Preheat oven to 180C
- In a small bowl mash the bananas and set aside
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs once at a time, beating well in between. Beat in the vanilla
- Add the bananas, flour, cinnamon, baking powder and coconut and fold to combine
- Roughly chop the macadamias then fold through the mixture
- Pour into a lined pan and sprinkle a few chopped macadamias on top, gently pushing them into the mixture
- Bake for 50 minutes, until a skewer comes out clean. Cool in the pan for 10 minutes, then move to a wire rack to cool completely
- Cook the butter in a small saucepan on medium heat until it browns (roughly 5 minutes). Be careful not to burn it.
- Remove from heat and whisk in the icing sugar and milk until smooth
- Drizzle over the loaf while it is cooling on the wire rack and leave to set
Easy as that! I just make the glaze after removing the loaf from the oven, and while I wait to take it out of the pan. By the time the glaze is done it’s generally time to move the loaf onto the wire rack, which is the perfect time to get drizzling! I keep some of the macadamias on the larger size (roughly halved) as I really like getting a good crunchy piece every now and then. Combined with the coconut and banana it’s like a tropical holiday cake!
Are you a banana bread lover too? What’s your favourite combo?