Strawberry Banana Macadamia Bread

Total Time
Prep 20 mins
Cook 20 mins

This great recipe by John Winkler of San Pedro, California, was a finalist in the 1997 California Strawberry Festival's Berry Off Cooking Contest.

Ingredients Nutrition

  • 23 cup warm water
  • 13 cup mashed ripe banana
  • 13 cup mashed strawberry
  • 2 tablespoons butter (melted and cooled to room temperature) or 2 tablespoons margarine (melted and cooled to room temperature)
  • 2 egg whites
  • 3 14 cups flour
  • 3 tablespoons sugar
  • 1 14 teaspoons salt
  • 2 34 teaspoons active dry yeast
  • 12 cup chopped macadamia nuts (reserve 2 T for top)


  1. Sprinkle yeast over warm water; Mix in fruits, egg whites and butter; Sift together dry ingredients, stir in nuts; Mix dry ingredients into dough and mix and knead until smooth and elastic; Cover and let rise in a warm place until doubled.
  2. Punch dough down.
  3. Preheat oven to 425° Grease and flour a 13x9x2 inch rectangular pan.
  4. After dough cycle on the bread machine or after your dough has been through one rising if hand mixing, knead dough an additional 2-5 minutes and shape to fit in loaf pan.
  5. Sprinkle the reserved 2 T nuts on top of bread.
  6. Bake 20-30 minutes or until golden brown.
  7. After baking, remove bread from pan and cool on a wire rack.
Most Helpful

This was kinda weird --- you can hardly taste the bananas and strawberries and it was kind of in between a dessert and savory bread

Shasha January 02, 2009

I tried it out as a straight bread machine recipe to see how it would work out. I used a 2lb Zojirushi machine, basic cycle, light crust setting. I omitted the macadamia nuts. The strawberries were thawed-out frozen ones. The loaf fell in the middle, and had a pretty coarse texture, but the flavor was nice, and it made good toast. Apparently my adaptations don't work too well with this recipe! Fun to try, though - thanks for posting.

Mymble February 09, 2006