Banana Macadamia Nut Bread Abm
Elevate your quick bread game with this irresistibly moist and flavorful Banana Macadamia Nut Bread made effortlessly in your bread machine (ABM). Sweet ripe bananas and crunchy chopped macadamia nuts create a perfect harmony of textures, while hints of vanilla add a warm, aromatic touch. This easy recipe requires just 10 minutes of prep time, letting your bread machine handle the rest, from mixing to kneading and baking. Ideal for breakfast, a snack, or even dessert, this tropical-inspired banana bread is perfect served warm or at room temperature, and leftovers can be stored for up to three days. Whether you're a busy baker or new to bread machines, this recipe is a foolproof way to indulge in homemade banana nut bread deliciousness!
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Recipe Information
Ingredients
- 2 medium (mashed) Ripe bananas
- 1 large Egg
- 2 tablespoons Canola oil
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 0.6667 cup Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Chopped macadamia nuts
Instructions
Prepare your bread machine for use by ensuring the paddle is properly inserted in the pan and the pan is secured in the machine.
In the bread machine pan, add the ingredients in the following order: mashed ripe bananas, large egg, canola oil, milk, and vanilla extract. Ensure the liquids cover the bottom of the pan.
Add the dry ingredients on top of the liquids: all-purpose flour, sugar, baking powder, baking soda, and salt, making sure they are evenly distributed. Do not mix; allow the machine to handle it later.
Create a small well in the dry ingredients and add the chopped macadamia nuts. This prevents them from clumping together during mixing.
Set the bread machine to the 'Quick Bread' or equivalent cycle, which is suited for non-yeast-based bread recipes. Select a light or medium crust setting as per preference.
Close the lid, press the start button, and let the bread machine mix, knead, and bake the banana macadamia nut bread.
Once the baking cycle is complete, carefully remove the bread pan from the machine using oven mitts, as it will be hot.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 438.5 g | 159% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 195.8 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 181 mg | 14% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2334 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
