Sometimes I wonder why we keep buying bananas. More often than not, they sit around until becoming a long, black object that looks more like a science experiment than a fruit. The Picky Eater likes dark bananas, but sometimes they even become too dark for his tastes. And I know that dark bananas are best to use for baking, but they sure look disgusting.
When our latest banana bunch turned black, I said, “Well, I guess it’s time to make banana bread.”
The Picky Eater, who loves banana bread, asked, “You’re not going to do anything weird to it, are you?”
He knows me well.
So I made a simple banana bread just for him.
But I couldn’t stop there. I am a food blogger, after all. I wanted to create bread with a little more pizzazz. It just so happened that sitting next to the dark bananas were two neglected limes. Then I remembered the macadamia nuts I had in the freezer.
I started with Mamaw’s basic banana bread recipe. I changed it up a bit by using half butter and half canola oil for a more tender crumb, and adding vanilla for more depth of flavor. Then, for the macadamia nut-lime version, I added a tablespoon of grated lime zest to the mix, plus the macadamia nuts. Then I poured a lime glaze on top while the bread was still warm.
Macadamia Nut and Lime Banana Bread
Makes one loaf
2 cups flour1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1/4 cup unsalted butter, softened
2 eggs, beaten
3 ripe bananas
1 teaspoon vanilla
1/2 cup macadamia nuts
1 tablespoon lime zest
For glaze:1/2 cup powdered sugar, sifted
Juice on 1 lime
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer with a paddle attachment, cream together the sugar, butter and oil. Add the eggs and vanilla. Mash the bananas until fluffy and mix into the batter. Stir in the flour mixture until just blended. Mix in the nuts and lime zest until just blended.
Pour the batter into the greased loaf pan. Bake for 40 to 50 minutes, or until a toothpick comes out clean. Remove from the loaf pan and set on a rack to cool.
For the glaze, mix the ingredients together until smooth. If the mixture is too runny, add more powdered sugar. If too stiff, add more lime juice or water.
While the bread is still warm, brush on half of the glaze with a pastry brush. Allow the bread to cool for 30 minutes, and then brush (or pour) on the rest of the glaze.