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Grandma Purdy's (Purt'near) World Famous Macadamia Nut Quick Bread
A scrumptious bread with lots of fresh fruit tropical flavor, perfect for breakfast or afternoon tea
1/2 c. (1 stick) Butter, softened
1 c. Sugar
2 Eggs, medium size
1 c. Ripe bananas, mashed
1/4 c. Milk
1 tbs. Orange rind, grated
1 tbs. Vanilla extract
1/2 tsp. Almond extract
1 c. All-purpose flour
1/2 tsp. Salt
1 tsp. Baking soda
1 c. Flaked coconut
1 c. Crushed pineapple, drained
1 c. Island Princess Macadamia Nuts, all-natural, unsalted, chopped
Preheat oven to 350 degrees. Grease a 9" x 5" loaf pan or two small loaf pans.
In a large mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Beat in banana, milk, orange rind and both extracts. Combine flour, salt and baking soda. Add to wet ingredients and mix just until moistened. Fold in coconut, pineapple and macadamia nuts.
Bake 1 hour and 20 minutes or until toothpick inserted near center comes out clean. (Start checking after one hour.) Turn the warm loaf onto a cooling rack. When cool, wrap carefully in plastic wrap, then foil.
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