Believe it or not, the macadamia nut tree was first grown only for ornamental purposes. Thankfully, someone experimented with the nuts and discovered their butter-like, slightly sweet nature. This bread is so rich you won’t need to butter it.
This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 1/4 cups mashed ripe bananas (about 3 large)
1 tablespoon grated lemon peel
2 teaspoons pasilla chile powder or paste
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup butter, softened
1/4 cup milk
1 large egg
1 cup chopped unsalted, toasted macadamia nuts
1. Preheat the oven to 350°degrees.
Grease two 6-cup muffin pans.
2. Sift the flour, baking soda, salt, nutmeg, and ginger into a large bowl. In a separate bowl, combine the bananas, lemon peel, pasilla powder or paste, both sugars, butter, milk, and eggs. Combine the wet mixture with the dry ingredients. Fold in half the nuts.
3. Divide the batter equally among the prepared muffin cups. Sprinkle the tops of the muffins with the remaining macadamia nuts. Bake for about 25 minutes or until the muffins are golden brown and a toothpick inserted into the center of one comes out clean. Transfer the muffins to a wire rack to cool.