Hawaiian Banana Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g flour
- 170 grams sugar
- 115 g butter, soft
- 2 egg (s)
- 1 teaspoon baking soda
- 0.5 teaspoon ½ salt
- 1 tablespoon orange (n) zest, grated
- 1 teaspoon flavor (vanilla extract, sachet vanilla sugar or a few drops flavor)
- 2 medium banana (s), very ripe, thoroughly mashed with a fork
- 60 ml orange juice, freshly squeezed
- 75 g desiccated coconut, flakes
- 100 g nuts (macadamia), rouhly chopped
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat oven to 175 degrees. Put the first eight ingredients (flour to vanilla) in a large bowl. Mix well with the hand mixer at low speed for 2-3 minutes, scraping down the sides more often. Add the bananas and orange juice. Blend for another minute, scraping the sides back down. Mix in the coconut and macadamia nuts with the wooden spoon. The dough will be thick and firm.
- Grease a loaf pan (23 cm x 13 cm) well, add the dough and smooth it out. Bake for 60-65 minutes or until a stick comes out with no crumbs. Let cool in the tin for 10 minutes, then remove and place on a wire rack to cool completely (do not try to cut the cake while it is warm).
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