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Strawberry Banana Macadamia Bread

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“This great recipe by John Winkler of San Pedro, California, was a finalist in the 1997 California Strawberry Festival's Berry Off Cooking Contest.”
READY IN:
40mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

  • 23 cup warm water
  • 13 cup mashed ripe banana
  • 13 cup mashed strawberry
  • 2 tablespoons butter (melted and cooled to room temperature) or 2 tablespoons margarine (melted and cooled to room temperature)
  • 2 egg whites
  • 3 14 cups flour
  • 3 tablespoons sugar
  • 1 14 teaspoons salt
  • 2 34 teaspoons active dry yeast
  • 12 cup chopped macadamia nuts (reserve 2 T for top)

Directions

  1. Sprinkle yeast over warm water; Mix in fruits, egg whites and butter; Sift together dry ingredients, stir in nuts; Mix dry ingredients into dough and mix and knead until smooth and elastic; Cover and let rise in a warm place until doubled.
  2. Punch dough down.
  3. Preheat oven to 425° Grease and flour a 13x9x2 inch rectangular pan.
  4. After dough cycle on the bread machine or after your dough has been through one rising if hand mixing, knead dough an additional 2-5 minutes and shape to fit in loaf pan.
  5. Sprinkle the reserved 2 T nuts on top of bread.
  6. Bake 20-30 minutes or until golden brown.
  7. After baking, remove bread from pan and cool on a wire rack.

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