This banana bread recipe has been in my family for years but what makes this version special is the crunchy topping thanks to the addition of crushed Macadamia Nuts. I find this recipe works best for mini loaves as the nuts are quite sensitive to heat and could burn if left in the oven for too long. Therefore the shorter baking time of mini loaves or muffins is your best bet. If you cannot find macadamia nuts you can substitute with Brazil nuts or any other type you have on hand.

• Ingredients
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup butter
• 1 1/2 cups sugar
• 2 ripe bananas, mashed
• 2 eggs, beaten
• 1/2 cup vanilla flavored yogurt
• 1 tsp vanilla extract
• Topping:
• 1 cup macadamia nuts, finely chopped
• 1/2 cup brown sugar
• 1/2 cup butter
• 1 tsp cinnamon

Directions:

Preheat your oven to 350 degrees. In a small bowl, combine the flour, baking soda, baking powder and salt. In a large bowl beat together the sugar and butter and then add the bananas, eggs, yogurt and vanilla. Add in the flour mixture and stir. Drop heaping tablespoons of the batter into your mini loaf or muffin tin. Next, combine the nuts, brown sugar, butter and cinnamon together until thoroughly combined and sprinkle evenly over each loaf or muffin. Bake for 15-20 minutes until set.