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Banana Nut Bread
1 cup sugar
1/2 cup shortening
2 eggs
1 tsp. vanilla
1 cup ripe bananas, mashed
2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 cup chopped macadamia nuts ( I prefer to use pecans)
In a large mixing bowl cream sugar and shortening, add eggs and vanilla, beat until fluffy.
Add bananas. In medium mixing bowl combine flour, baking soda, baking powder, nutmeg and cinnamon; add to banana mixture. Stir in nuts. Pour into a greased 9x5 inch loaf pan (for small loaves, use two pans). Bake at 350 degrees for 45 to 50 minutes or until done. Cool in pan 10 minutes then turn onto rack and cool thoroughly. Serve with Tropical Cream Cheese spread (recipe below).
Tropical Cream Cheese spread (makes 2/3 cups)
1 8-oz. pkg. soft cream cheese
2 Tbsp. apricot preserves
1/4 cup crushed pineapple
2 tsp. honey
1/3 cup flaked coconut
Combine cream
cheese, preserves, crushed pineapple and honey, mixing until well blended. Add coconut and mix well.
Chill. Serve with Banana Nut Bread slices.
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