Banana, macadamia and yoghurt loaf (with video)

The macadamia theme continues this week! You may remember that my last post was inspired by this creamy, crispy nut and this week is no different. Now, where did I leave that G clamp?

I have not made a banana loaf in a long time, which is ironic because these days there is almost always a bunch of bananas in my fruit basket. They are a favourite of my daughter and something I know she will always eat – so I like to have them around as my go-to for those teething and/or fussy days when she refuses all other food. Needless to say the bananas are not usually around long enough to become overripe! But if you do happen to find yourself in this situation then this recipe is a delicious way to use up those extra bananas.

I have included a photo of my “antique” loaf tins below. I love these, they belonged to my grandmother and are still going strong!

I would describe this banana loaf as midway between a cake and bread. It isn’t too sweet but has a soft texture dotted with crunchy macadamias. Like most banana loaves this one will become more moist and delicious overnight, so try and prepare it the day before you plan to eat it if possible. When it comes time to serve, a little butter is all you need. If you are feeling decadent you could add jam or even caramel (ooh la la!). In my opinion it is best served simply – sliced and enjoyed with a good cup of tea… perfection!

Update: In August 2017 I made this loaf on the Expresso Show, you can watch the video below:


  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp bicarb
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 150g macadamia nuts, roughly chopped
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 250g peeled ripe bananas, mashed
  • 175g plain yoghurt
  • 125g butter, melted

1.) Preheat your oven to 180ºC. Line the base of a 26cm x 12cm loaf tin with baking paper and grease well.

2.) Sift the flour, baking powder, bicarb, cinnamon and ginger into a bowl. Add the macadamia nuts and mix.

3.) Place the brown sugar and eggs in a separate bowl and beat for a minute or two on high speed until combined and pale.

4.) Add the vanilla extract, banana, plain yoghurt and melted butter to the egg mixture and beat until combined.

5.) Add the dry ingredients and mix again until everything is just combined.

6.) Scrape the batter into your prepared loaf tin and smooth the top. Pop in the oven and bake for 1 hour or until an inserted skewer comes out clean.

7.) Allow the loaf to cool in the pan before removing. Slice and serve or for even better flavour leave overnight before serving.

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