INGREDIENTS
8 tablespoons unsalted butter, melted
1 cup granulated sugar
2 large eggs
1/4 cup whole milk
2 teaspoon vanilla extract
3 large bananas, very ripe and mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped roasted, salted macadamia nuts
Raw Sugar
INSTRUCTIONS
Heat the oven to 350°F and prep the pan by spraying with cooking spray and creating a sling with parchment paper that will allow you to easily lift the break out once baked
In a large bowl, combine the butter and sugar with a whisk or fork. Add eggs one by one and continue to mix until smooth. Whisk the milk and vanilla to incorporate. Fold in the mashed bananas, leaving them as chunky or as smooth as you’d like.
Add the flour, baking soda, salt, and nuts and stir in with a fork or spatula until just combined.
Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter and sprinkle with raw sugar to help create a crisp, sweet crust.
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Bake for 50 minutes or until a tester comes out clean, increasing cooking time by 5 minutes at a time until done.
Remove from the oven and let cool in the pan for 10 minutes. Remove the loaf from the pan and set on a cooling rack for an additional 10 minutes. If eating immediately, slice and eat. If going to store, let loaf cool completely before wrapping in foil.
*Note: The addition of white chocolate chips would be great here, about 1/2 cup, and fold in with the nuts if you’d like.
