As the Bundaberg Region is the premier producer of Australia’s beloved nut, be sure to try banana bread with a crunchy twist using macadamias.
This season the Australian macadamia crop will exceed expectations, as announced by the industry’s peak body, the Australian Macadamia Society (AMS) in mid-October.
Australian Macadamia Society chief executive Jolyon Burnett said in the past three to five years the Bundaberg Region had experienced more macadamia growth than any other region in Australia.
He said there are now close to 60 individual macadamia farms in the Bundaberg Region, including a good mix of family enterprises.
Here is a simple but delicious, family-favourite recipe that incorporates macadamias with a crunchy twist.
- 1 cup (145g) Australian macadamias, plus extra to serve
- 140g unsalted butter, plus extra melted butter to brush
- 1/2 cup (110g) golden caster sugar or caster sugar
- 1 egg
- 1 1/2 cups (225g) plain flour, sifted
- 3/4 teaspoon baking powder, sifted
- 1/3 cup (80ml) buttermilk
- 1/2 teaspoon vanilla extract
- 2 small bananas, sliced
- 2 tablespoons demerara sugar
- Honey (optional), to serve
- Preheat the oven to 180°C. Grease six 3/4-cup mini-loaf pans.
- Crush half the macadamias in a food processor to a fine meal. Roughly chop remaining macadamias.
- Place butter and caster sugar in the bowl of an electric mixer and beat until light and fluffy.
- Add egg and beat well. Fold in flour, baking powder, ground macadamias, buttermilk and vanilla.
- Spoon batter evenly into prepared pan, then top with bananas and chopped macadamias.
- Brush with melted butter and sprinkle with demerara sugar.
- Bake for 30 minutes until golden. Leave to cool slightly before turning out. Serve warm, drizzled with honey if desired.
This recipe, along with more than 20 other macadamia recipes, can be found here.
Earlier macadamia report: Bundaberg premier region for macadamia growth