Banana Bread with Macadamia Nuts

Banana Bread with Macadamia Nuts

When my husband and I went to Hawaii, we discovered a few stands selling banana bread by the side of the road. We were told that Julia’s was “the world’s best” banana bread. I always thought of banana bread as something you make to save extra bananas from going in the trash. That was until I tasted the heaven that is Julia’s banana bread. One thing that stood out was the buttery flavor. I always made mine using the recipe in the Better Homes and Gardens New Cookbook, which uses oil for the fat.

I noticed today that our bananas were turning brown, so I decided to play around with the recipe and see if I could come close to that wonderfully moist treat I tasted in Hawaii. It’s hard to say how close I came since it’s been about a year and a half since I was in Hawaii, but it still comes close to heaven in my book, especially if it’s still a bit warm from the oven. I added macadamia nuts to mine, but you may leave them out if you wish.

Banana Bread with Macadamia Nuts

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 1 loaf (about 16 servings)

Banana Bread with Macadamia Nuts


  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, slightly beaten
  • 3 medium very ripe bananas, mashed
  • 3/4 cup sugar
  • 5 tablespoons unsalted butter, melted
  • 1/2 cup macadamia nuts, chopped
  • additional butter for greasing pan


  1. Preheat oven to 350ºF. Butter the bottom and sides of an 8x4x2-inch loaf pan; set aside.
  2. In large mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center of dry mixture and set aside.
  3. In another bowl, combine the egg, bananas, sugar and butter. Add egg mixture all at once to dry mixture. Stir just till flour is moistened (batter should be lumpy). Fold in nuts.
  4. Spoon batter into prepared pan. Bake for 50 to 55 minutes, or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan and cool on rack.
  5. Serve warm or, for a moister loaf, wrap and store overnight before slicing.


Banana Bread with Macadamia Nuts — 4 Comments

  1. Dawn, we just got back from Maui and had the deelicious Julia’s Banana Bread. I was searching to see if anyone had replicated it and came across yours. I will give this a try and keep my fingers crossed.

    We have a friend having surgery Thursday and her chemo treatments take her up thru 11/24 and she is supposed to depart for Maui w/her dtr on 11/26-so I wanted to bake her some Banana bread to have before and after letting her know she WILL get the real thing in November.

    Thanks for your efforts and tomorrow I will be baking.

  2. Hi Dawn, I made your Banana Bread yesterday for a women’s meeting and it was absolutely DELICIOUS! I didn’t have the mac nuts so I made it without them – but oh wow was it ever good! SO good that I made it again this morning because I had 3 more bananas that needed to be used – it’s cooling now and I can’t wait to cut myself a slice! I found a recipe for an almond-flavored simple syrup so I cooked that up and brushed it on the top of the loaf and then sprinkled Vanilla Sugar on top of that – WOW! Thanks for a great recipe!