Description
Chopped macadamia nuts, white chocolate chips, and tons of banana flavor, this banana bread/cake has it all!
Ingredients
Scale
For the crumble:
- 1/4C chopped macadamia nuts
- 1/4C old fashioned oats
- 1/4C all purpose flour (almond flour is also really good here if you have it on hand)
- 1/4C brown sugar, lightly packed
- 1/4t kosher salt (or a pinch if your macadamia nuts came salted)
- 2T unsalted butter, cubed
For the banana bread:
- 3 overripe bananas
- 2 large eggs, room temperature
- 3T buttermilk, room temperature
- 6oz (1 1/2 sticks) unsalted butter, melted and cooled
- 1t vanilla extract
- 1/2C granulated sugar
- 1/2C brown sugar
- 2C all purpose flour
- 1T ground flax seed
- 1 1/2t baking soda
- 1t kosher salt
- 1/2C chopped macadamia nuts
- 1/2C white chocolate chips
For the drizzle:
- 1/4C white chocolate chips
- 1T – 2T heavy cream
Instructions
- Preheat your oven to 350F and prep a loaf pan by lining the long sides with parchment paper (think taco shell). Give the entire inside of the pan a good spray of nonstick cooking spray. Set aside.
- Make the crumble: Combine all of the crumble ingredients in a medium bowl. Begin pinching and massaging the butter into the dry ingredients until you have a loose, damp-ish sandy mixture—free from any big clumps of butter. Set aside.
- Make the banana bread: In a large bowl, mash the bananas until thoroughly pulverized. Add the eggs, buttermilk, melted butter, and vanilla extract. Whisk to combine. Add both sugars and whisk again to incorporate.
- In a separate bowl, combine the flour, flax, baking soda, and salt.
- Pour the dry ingredients into the wet ingredients and use a wooden spoon or rubber spatula to combine. Being careful not to overmix.
- Fold in the macadamia nuts and white chocolate and then pour the batter into your prepared loaf pan. Sprinkle the crumble over the top and gently press it into the batter to ensure adherence.
- Bake for 60 – 75 minutes. (My old oven was pushing me to the full 75 minutes) BUT at the 45-minute mark, tent the top with aluminum foil to make sure the crumble doesn’t burn. You will know it’s done when you give it a gentle wiggle and there is no rippling and when a cake tester comes out clean.
- Allow the cake to cool in the pan for another 15 minutes. Run a knife around the edges and use your parchment taco to pull the loaf out and let it cool for another 15 minutes on a wire rack while you make the drizzle.
- Make the drizzle: Combine the white chocolate and heavy cream n a microwave-safe bowl. Heat on 15 second burst until melted, stirring in between to properly combine. If the mix looks too thick, feel free to add the extra 1T of reserve cream, 1t at a time until you have the desired consistency.
- Drizzle over the finished banana bread and enjoy.