Banana Macadamia Nut Bread

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
2 eggs
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


  1. Preheat oven to 300 degrees. Butter and flour a regular sized bread pan.
  2. In a mixer combine the Crisco and sugar then add the eggs and beat until combined.
  3. Put the soda in the buttermilk, stir it together, and then add this to the batter.
  4. Sift together the salt and baking powder with the flour.
  5. Slowly add the flour to the batter in the mixer while continuing to mix until all ingredients are combined.
  6. With mixer still running, add the three bananas (the riper the bananas, the better) and then mix in the nuts.
  7. Pour the batter into the prepared bread pan.
  8. Bake for 1 hour.
  9. 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.)
  10. When done, remove from oven and allow to cool slightly in pan before transferring it out of the pan onto the cutting board.
  11. Cut and Serve.

Lemon Blueberry Bread

This bread tastes amazing. I came home from work last night and the house smelled of something so delicious; I found my mom was making lemon blueberry bread. She was so excited; this was the first recipe she came up with all on her own. I was so proud of her; she never even called me once asking about measurements or any other baking questions.

The strudel crumb topping gives this bread a great crunch on the top layer, with just the right sweetness. The bread also is complimented by the lemon that wakes up your taste buds. Enjoy this bread with coffee as your morning breakfast. Berries are the best thing you can eat for breakfast, and this is a good and tasty way to get them. 🙂

Everyone must try this bread; trust me, you won’t want to stop eating it.



2 eggs
1/2 cup vegetable oil
4 tablespoons butter (room temp)
1/2 cup sour cream
1/2 cup milk
zest of one lemon
1 tablespoon lemon juice
1 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon baking powder
2 cups flour
1 cup fresh blueberries

1/3 cup flour
1/3 cup uncooked oatmeal
1/3 cup sugar
4 tablespoons butter
1 teaspoon cinnamon


  1. Preheat oven to 375 degrees.
  2. Place parchment paper into a 9 X 5 loaf pan, or butter and flour a pan.
  3. Combine the first 8 ingredients in a mixer.
  4. Sift the salt, soda and baking powder into the flour, then slowly mix this into the rest of the batter.
  5. After rinsing the blueberries, give them a quick toss with some flour to coat them.
  6. Gently stir the blueberries into the batter. Pour into the prepared pan.
  7. Mix the topping ingredients together in a small bowl. It will be slightly crumbly.
  8. Place this crumb topping over the batter.
  9. Bake for about one hour.
  10. Check to make sure it is completely baked with a toothpick. The toothpick should come out clean.
  11. Let cool in pan about five minutes before transferring to wire rack to finish cooling.
  12. Slice and serve.