King Kamehameha bread (Hawaiian banana bread)

Hawaii has a very interesting cuisine, full of influences from so many other cultures and traces from its native culture still left. This banana bread, studded with macadamia nuts (a common staple in the island), is named after King Kamehameha, founder and first ruler of the Kingdom of Hawaii.
The bread is easy to make, crumbly and delicious.

I made it for a couple of friend's housewarming party and it was gone almost as soon as I sliced it. 
Recipe sources: One Perfect Bite and Honest Cooking.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Smoked salmon tartines with fried capers.
Five years ago: Moroccan mint tea (vegan).
Six years ago: Potage Parmentier (Leek and potato soup) (French).
Seven years ago: Pork bites in sweet and sour sauce (Thai-style).
Eight years ago: Teriyaki salmon fillets (Japanese), Mushroom, pickled cucumber and cheese salad, Danish pastries with strawberry / cream cheese filling and Green pasta with Jamon serrano, Parmesan, mozzarella and olives.



Ingredients (for 1 loaf):

• 4-5 mashed bananas (the riper the better)
• 1 cup (200 g) caster sugar
• 2 large eggs
• 1/2 cup (125 ml) oil (coconut is a great choice for extra flavor)
• 2 cups sifted flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 cup macadamia nuts

Preheat oven to 180C degrees (or 350F) and grease a loaf pan.

In a large bowl add the sugar, oil and eggs and whisk by hand until well mixed and slightly fluffy.

Add the bananas and stir thoroughly.

Add the flour, salt, vanilla, baking powder and soda and mix well. The batter should be very thick.

Stir through the macadamia nuts.

Pour the batter into the greased and floured loaf pan. 

Bake for 50 minutes to one hour.

Keep an eye on it, and test with a skewer. When it comes out clean, it’s ready.

Leave to cool in the tin before turning out.

Slice while it's still warm. It's done, dig in!