Eatables

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When I go grocery shopping I usually buy a large bunch of bananas, but since we’re only two people I sometimes have leftovers. What better way to make use of those extra bananas than to make some banana bread! Sounds easy enough, however, I don’t like walnuts in my bread and my husband doesn’t really care for chocolate chips in it (which I love!). So I figured I would try something new in my banana bread: white chocolate and macadamia nuts! The bread turned out delicious and moist, and more importantly met my husband’s approval!

Prep: 15 minutes
Bake: 1 hour
Makes: 1 loaf

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon plus 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/4 cup firmly packed light brown sugar
• 1/4 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 cups mashed overly ripe bananas (about 3 medium bananas)
• 1/3 cup milk
• 3 tablespoons vegetable oil
• 1 large egg
• 1 teaspoon white vinegar
• 1 1/2 tablespoons banana rum (optional)
• 3/4-1 cup roasted macadamia nuts, coarsely chopped
• 3/4-1 cup white chocolate chips

Steps

1. Preheat oven to 350 degrees.
2. Combine flour, baking powder, salt, sugars, and cinnamon in large bowl. Set aside.
3. In a separate mixing bowl combine banana, milk, oil, egg, vinegar, and rum. Beat with a whisk until blended.
4. Add to dry ingredients.
5. Stir in white chocolate chips and macadamia nuts.
6. Pour batter into a greased 9×5 inch loaf pan.
7. Bake for one hour or until center comes clean with a toothpick.

This recipe is a variation of one found in Southern Living Homestyle Cooking.