You know that smell when you sautee crushed garlic in a pool of butter?


Right there.

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Banana, Macadamia and Coconut Loaf

Banana, Macadamia and Coconut Loaf

Few things are more comforting than a slice of banana loaf and a hot cup of tea.

But this version, with a combination of white and wholemeal flours, macadamias for crunch, and coconut for a sweet hit, this loaf is something a little different but with all the same comforts.

This recipe makes a small, tea-sized loaf. Double the quantities if you want a bigger loaf, but don't fill your loaf tin past 3/4 full, or it might overflow in the oven.

Served best warm from the oven or toasted for a guilty breakfast or makeshift dessert.

Banana, Macadamia and Coconut Loaf

Makes one small loaf

  • 125g softened butter
  • 1 c sugar
  • 2 eggs
  • 2 extra-ripe bananas
  • 1/2t vanilla extract
  • 1 1/2c c all purpose flour
  • 1/2 c wholemeal flour
  • 1 t baking soda
  • ½ t salt
  • ½ t cinnamon
  • A generous pinch of allspice
  • 1/2 c milk
  • 3/4c (about 100g) macadamia nuts, cut in half
  • 1/2c coconut thread

Preheat the oven to 180c. Grease a loaf tin with a thin smear of oil or butter, and line the base with baking paper (cut a rectangle to fit the base, and place it straight over the greased bottom).

Get out a mixer, and beat the butter and sugar until pale in colour, and light and fluffy in texture (this will take about 5 minutes. Add the eggs, one by one, beating well between each addition to incorporate well. Add the banana, breaking each into chunks as you add it, and let the mixer mash this into the creamed mixture (you still want a few chunks at this stage).

Turning the mixer down to its lowest setting, add the remaining ingredients,and mix until just combined. Pour the mix into the prepared loaf tin.

Bake at 180 C for 30-40 minutes, or until a skewer inserted into the centre comes out clean.

Serve smeared with softened butter, and a good cup of tea.

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