No Ka Oi Banana Bread
A moist and flavorful banana bread with crunchy macadamia nuts, perfect for breakfast, snack, or dessert, offering a delightful combination of sweetness and nutty richness.
Ingredients
Instructions
- Mix sugar, shortening, and egg until well combined.
- Add mashed ripe bananas to the mixture.
- Combine sifted flour, baking powder, and salt in a separate bowl.
- Mix together soda and sour milk; it will foam up.
- Add the sour milk mixture to the banana mixture and stir.
- Add chopped Macadamia nuts and dry ingredients; blend until just combined.
- Pour batter into greased and floured pans.
- Bake at 375°F for 55 minutes for a large loaf or 30 to 35 minutes for small loaves.
Tips & Substitutions
For a lighter banana bread, consider using unsweetened applesauce in place of some of the shortening. If you don't have sour milk, you can substitute regular milk with a tablespoon of vinegar added to it. Make sure your bananas are very ripe for the best flavor. Also, try adding a dash of vanilla extract for extra depth. This recipe is a great way to use overripe bananas, similar to the Glazed Cinnamon Breakfast Loaf.
Serving Suggestions
Serve your No Ka Oi Banana Bread warm with a pat of butter or cream cheese for a delightful treat. It pairs wonderfully with a hot cup of coffee or tea for breakfast or an afternoon snack. For a twist, try serving it alongside the Cheesy Spinach Dip as part of a brunch spread, offering a contrast of sweet and savory flavors.
Storage & Reheating
To store leftover banana bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in the refrigerator for up to a week or freeze it for up to 3 months. To reheat, slice and warm in the microwave for about 15-20 seconds, or toast each slice for a crisp exterior.
Nutrition & Diet Analysis (per serving)
Each serving of No Ka Oi Banana Bread contains roughly 93 calories, with 1g protein, 14g carbohydrates, and 4g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1133mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well in this recipe. Thaw them beforehand and drain any excess liquid before mashing. This will ensure your banana bread remains moist without becoming overly wet.
What can I substitute for Macadamia nuts?
If you don't have Macadamia nuts, you can use chopped walnuts or pecans instead. Alternatively, for a nut-free version, simply omit the nuts or replace them with chocolate chips for a delicious twist.
How can I tell when the banana bread is done?
To check if your banana bread is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it's ready. Be careful not to overbake, as this can result in a dry loaf.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).