Crispy potatoes that are air-fried have all the crisp without the extra calories and fat. With the selected dipping sauce, serve.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 – 9×5 inch loaf |
Ingredients
- ½ cup butter, at room temperature
- ½ cup white sugar
- 2 eggs, at room temperature
- 2 ½ cups pureed ripe bananas
- 1 ¼ teaspoons baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup coarsely chopped macadamia nuts
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- In a mixing bowl, beat the butter and sugar together with an electric mixer until thoroughly blended. Beat in the eggs, one at a time, and add the bananas, baking soda, baking powder, salt, and vanilla extract. Stir in the flour by hand until barely combined, and gently fold the macadamia nuts into the batter.
- Pour the batter into the prepared pan, and bake on the oven’s middle shelf until a toothpick or cake tester inserted in the middle of the loaf comes out clean, 60 to 65 minutes.
- Remove from oven, and let the loaf rest for 10 minutes before turning out from the pan.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 259 mg |
| Sugars | 15 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I can’t imagine how it could be any better! The person who wrote this recipe is an outright genius! I will search no further for a perfect banana bread recipe! Now I’m curious how it might turn out if I substituted peaches in place of bananas and pecans in place of the macadamia nuts!
I loved it, lost my copy of the recipe, had to come back on the website and print it off again, it’s my go to banana bread recipe from this point forward! Really, that dad_can_cook!
This was sooooo good! I was skeptical about the low amount of sugar, but it was delicious! I used my immersion blender to mash the bananas, a move I recommend because I was able to purée, but also keep it kind of chunky. I also toasted the macadamia nuts before adding to the batter. Other reviewers said their bread was done at 50-55 minutes, but my tester wasn’t clean until 80 minutes, so keep checking!!! My only issue is that the nuts weren’t as evenly distributed as I would have liked, leading my husband to remark that there were too many nuts. My slice had only a few. I’ll just have to mix a little more thoroughly next time. And there will be a next time!
This is my daughter’s father’s recipe. He is no longer with us. We make this to honor him. He was an amazing cook and an amazing person.
Turned out soooo good! I made it with chocolate chips instead of walnuts! The whole family loves it!
Very good banana flavor, nice high rise, good crumb, I think this may be my new favorite banana bread. It does take a lot of bananas, but I had some great ones, waiting. I used 5 medium, very ripe bananas and subbed pecans for macadamia nuts, because I had the pecans on hand. If I have some macadamia nuts, next time, I will use them, but in my opinion, pecans or English walnuts will be delicious in this recipe. It has a rather unorthodox method, and I followed the method to a “T”, but my mixer doesn’t really do very well with small amounts. I will use a hand mixer, next time. Believe me, there will be a next time! Thanks for sharing your recipe!
No changes and this is my go to Banana Nut Recipe. I did add more nuts to this recipe (walnuts)
Great recipe. I used chocolate chips instead of macadamia nuts because I didn’t have any.
Delicious! Light, moist and full of flavor. I used pecans instead of macadamia nuts and it was perfect. If you are looking for a dense banana bread, this isn’t it. But if you like the idea of simple ingredients without a ton of sugar (which you won’t miss in this recipe!), this is fabulous!
I only had 3 ripe bananas, so that’s all I put in and it was a bit dry. Other than not having enough banana, it was very good and tasty! Most recipes only call for 2 or 3 bananas… Next time I’ll plan according.
This recipe was super easy to make and the taste was awesome. I used walnuts, other than that I made no changes. Best banana recipe ever!!!
Delicious recipe! I used brown sugar and that was my only “tweak”. I doubled the recipe and baked in a Wilton long loaf pan. I added a topping of brown sugar and cinnamon. I will definitely be making this again!
OH WOW!! THIS BREAD REALLY IS BANGIN!!EXCELLENT!! VERY VERY MOIST AND FLUFFY NOT AT ALL LIKE MY USUAL BANANNA BREAD!! I LOVE THIS RECIPE!! I DID ADD ABOUT 1/4 CUP OF SOUR CREAM! I WILL DEFIENTLY MAKE TIS BREAD AGAIN!!
I normally make “Janet’s Rich Banana Bread” recipe from allrecipes.com, but I was out of sour cream so I decided to try this recipe. Bangin’ banana bread was more dense than “janet’s rich banana bread”. I prefer not to puree the bananas – but I did per the recipe instructions. I also left out the nuts. I cooked the bread for 60 minutes in a glass pan and this was too long. I would only make this recipe again if I was out of sour cream and had really ripe bananas – otherwise, I would go back to “Janet’s Rich Banana Bread”.
This is the best banana bread I have ever made. Very moist not and not too dense. My co-workers love when I bring it into the office. The only thing I have changed is the nuts. Sometimes I omit them and sometimes I use pecan chips. Thanks for the recipe. 🙂
I used two ripe bananas and used mini chocolate chips instead of nuts. I cut the sugar by half a table spoon and baked in a glass loaf pan in a convection toaster oven for 50minutes. Crust looked really good but the loaf I found a bit dry.
One of the best…I did add chocolate chips and came out awesome…will make this one again…
We love this recipe and it has become one of our favorite banana bread recipes. I doubled the recipe this time and baked them in four 6 X 3 X 3 inch pans for 40 minutes because a single recipe is simply not enough for us (we are three) I used a 50/50 blend of white and brown sugar and used walnuts instead of macadamia because that is what I had. Turned out GREAT!
I joined AllRecipes just to rate this bread because it was SO good!!! Perfectly moist, and very flavorful. I used 3 lg. bananas and it was perfect! I also added approx. 1-1 1/2 cups of Coconut, my fav. instead of the nuts. Was delish!! Also holds up well for Banana Bread French Toast!! Mmmm mmmm!
Just ok.
I’ve been making banana bread for years and this has to be the best recipe I’ve EVER made. Followed the recipe exactly except I added 1/2tsp of cinnamon. No need to change a thing-this is a real keeper.