Macadamia Honey Banana Bread
A moist banana bread infused with Australian bush honey and crunchy macadamias, perfect for breakfast or afternoon tea. For the best flavour, try using Beerenberg Honey, their golden, floral sweetness enhances this loaf beautifully.
Ingredients
Method
- Preheat oven to 180°C (350°F). Line a loaf tin with baking paper.
- Mash ripe bananas until smooth.
- Stir in bush honey, eggs, milk, melted butter and vanilla extract until well combined.
- In another bowl, whisk together self‑raising flour, chopped macadamia nuts, brown sugar, ground cinnamon and a pinch of salt.
- Fold dry ingredients into wet mixture until just combined — do not overmix.
- Pour batter into prepared loaf tin and smooth top. Sprinkle extra macadamia nuts if desired.
- Bake for 50 minutes or until a skewer inserted comes out clean. Cool in tin for 10 minutes, then turn onto a wire rack to cool completely.
Notes
For an extra nutty crunch, sprinkle extra chopped macadamia nuts on top before baking.
The loaf can be wrapped and stored at room temperature for up to three days; gently warm slices before serving.
The loaf can be wrapped and stored at room temperature for up to three days; gently warm slices before serving.
