Hawaiian Banana Bread

Ingredients for 1 servings:

• 220 g flour
• 170 g sugar
• 115 g butter, soft
• 2 eggs
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp orange peel, grated
• 1 tsp flavoring (vanilla extract, 1 packet of vanilla sugar or a few drops of flavoring)
• 2 m.-large banana(s), very ripe, mashed thoroughly with a fork
• 60 ml orange juice, freshly squeezed
• 75 g desiccated coconut, flakes
• 100 g nuts (macadamia), roughly chopped
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Preheat the oven to 175 degrees Celsius. Combine the first eight ingredients (flour through vanilla) in a large bowl. Mix thoroughly with a hand mixer at low speed for 2-3 minutes, scraping down the sides frequently. Add the bananas and orange juice. Mix for another minute, scraping down the sides again. Stir in the coconut and macadamia nuts with a wooden spoon. The batter will be thick and firm. Grease a 23 cm x 13 cm loaf pan well, pour the batter into the pan and smooth it down. Bake for 60-65 minutes or until a skewer comes out clean. Let cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack (do not attempt to cut the cake while it is warm).