My Grandma always makes fabulous banana bread and now I see what made it taste so good. It is the buttermilk! I took her banana bread recipe and instead of the walnuts she would normally use, I substituted macadamia nuts. I have been craving macadamia nuts for weeks now since my brother recently visited us from Hawaii and brought us macadamia nuts. Since macadamia nuts are a softer nut so that when they are baked into the bread, you can taste the flavor, but you aren’t crunching into a hard nut; they are very subtle and the perfect accompaniment to the banana. I think my next batch, I will also add some chopped nuts to the top, perhaps with a little coconut.
Top your slices with butter or margarine and serve warm or cold. Perfect with coffee or tea.
1/4 to less than 1/2 cup Crisco shortening
1 cup sugar
1 tsp soda
1/2 cup buttermilk
2 cups flour
1/4 tsp salt
1/2 tsp baking powder
3 ripe bananas
1/2 cup macadamia nuts, finely chopped
- Preheat oven to 300 degrees. Butter and flour a regular sized bread pan.
- In a mixer combine the Crisco and sugar then add the eggs and beat until combined.
- Put the soda in the buttermilk, stir it together, and then add this to the batter.
- Sift together the salt and baking powder with the flour.
- Slowly add the flour to the batter in the mixer while continuing to mix until all ingredients are combined.
- With mixer still running, add the three bananas (the riper the bananas, the better) and then mix in the nuts.
- Pour the batter into the prepared bread pan.
- Bake for 1 hour.
- Check with a toothpick to see if it comes out clean. Continue to bake another 10 minutes if the toothpick is wet and check again. (I found that my bread took 1 hour 15 minutes. That is why you should check for doneness with the toothpick as it will vary according to your oven and the type of pan you use.)
- When done, remove from oven and allow to cool slightly in pan before transferring it out of the pan onto the cutting board.
- Cut and Serve.