Name: Macadamia and banana loaves
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cup (300g) plain flour; 3/4 teaspoon bicarbonate of soda; 3/4 cup (165g) light brown sugar, firmly packed; 1/2 cup (70g) roasted macadamias, coarsely chopped; 1/4 cup (10g) flaked coconut, roasted; 90 gram butter, melted; 1 1/2 cup (350g) overripe banana, mashed; 1/4 cup (70g) vanilla yoghurt; 2 eggs, beaten lightly; 1 teaspoon vanilla extract; Golden ginger butter; 155 gram unsalted butter, softened; 2 tablespoon golden syrup or treacle; 2 teaspoon ground ginger

Macadamia and banana loaves

Skip to Recipe

Makes 12 Item

Prep

20M

Cook

20M

Total

40M

Ingredients

2 cup (300g) plain flour

3/4 teaspoon bicarbonate of soda

3/4 cup (165g) light brown sugar, firmly packed

1/2 cup (70g) roasted macadamias, coarsely chopped

1/4 cup (10g) flaked coconut, roasted

90 gram butter, melted

1 1/2 cup (350g) overripe banana, mashed

1/4 cup (70g) vanilla yoghurt

2 eggs, beaten lightly

1 teaspoon vanilla extract

Golden ginger butter

155 gram unsalted butter, softened

2 tablespoon golden syrup or treacle

2 teaspoon ground ginger

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Grease 12 holes of two 8-hole (¾-cup/180ml) petite loaf pans.

3.Sift flour, soda and sugar into a large bowl; mix in nuts and coconut.

4.Combine butter, banana, yoghurt, eggs and extract in a large jug. Fold banana mixture into flour mixture until combined; do not over mix. Divide mixture into pan holes.

5.Bake loaves for about 20 minutes. Stand loaves for 5 minutes before turning top-side up onto wire rack to cool.

6.Meanwhile, to make golden ginger butter: In a small bowl, beat butter, syrup and ginger with an electric mixer until light and fluffy.

7.Cut loaves into thick slices, toast lightly. Serve warm with golden ginger butter.

You need about 3 large overripe bananas (690g) for the amount of mashed banana in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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