Classic Banana Bread with Homemade Macadamia Ice Cream
A moist, tender banana bread studded with toasted macadamia nuts pairs beautifully with rich, creamy macadamia ice cream and silky goat milk dulce de leche. The bread uses eight ripe bananas for intense flavor and stays incredibly soft thanks to the oil-based batter. The ice cream balances the sweetness with a custard base that highlights the buttery macadamia nuts, while the dulce de leche adds a luxurious caramel note. Perfect for special occasions or when you want to transform overripe bananas into an impressive dessert that combines warm, comforting bread with cool, indulgent ice cream.
Ingredients
- 3 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups sugar
- 8 bananas, ripe
- 2 eggs
- 1 ¼ cups canola oil
- 1 cup macadamia nuts, toasted and chopped
- 2 cups milk
- 2 cups heavy cream
- 1 cup sugar, divided
- ⅝ cup egg yolks, 2-3 medium-sized yolks
- 1 quart goat's milk, or substitute cow's milkcow's milk1:1dairy-free
same creamy texture
- ⅝ cup sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 pinch salt
Instructions
- 1
Preheat oven to 300 degrees
- 2
Sift together flour, baking powder, baking soda, and salt
- 3
Mix bananas and sugar in stand mixer with paddle attachment until combined
- 4
Add eggs and mix until incorporated, then add oil
- 5
Add dry ingredients to mixer and mix until batter forms, being careful not to overmix
- 6
Pour batter into buttered loaf pan
- 7
Bake for 40 minutes or until cake tester comes out clean
- 8
Combine chopped toasted macadamia nuts, milk, cream, and 3/4 cup sugar in saucepan
- 9
Bring to simmer over medium heat
- 10
Whisk egg yolks with remaining 1/4 cup sugar in medium bowl
- 11
Remove hot cream mixture from heat and temper egg yolks by whisking in one third of mixture
- 12
Slowly pour egg mixture into pan of hot milk while whisking continuously
- 13
Return pan to heat and whisk until mixture is slightly thickened
- 14
Strain ice cream base through fine mesh strainer into large bowl
- 15
Cool over ice bath, whisking occasionally
- 16
Freeze in ice cream maker according to manufacturer's directions
- 17
Place goat milk, sugar, cinnamon stick, vanilla, baking soda, and salt in heavy bottomed non-reactive pot over medium heat
- 18
Whisk to combine and bring to boil, then reduce to simmer
- 19
Stir often until mixture becomes thick and golden in color
- 20
Cool and reserve dulce de leche
Tips
Use very ripe bananas with brown spots for maximum sweetness and flavor in the bread.
Toast macadamia nuts until golden to enhance their buttery flavor and add textural contrast.
Temper the egg yolks slowly to prevent scrambling when making the ice cream custard base.
Good to Know
Store banana bread wrapped at room temperature for 3 days or refrigerate ice cream for up to 1 week
Banana bread can be made 1 day ahead, ice cream base can be prepared and chilled overnight before churning
Serve banana bread slices warm with scoops of macadamia ice cream and drizzled dulce de leche
Common Mistakes
Don't overmix banana bread batter to avoid tough texture
Temper egg yolks slowly to prevent scrambling the custard
Stir dulce de leche frequently to prevent burning on bottom
Substitutions
Dairy-Free Swaps
same creamy texture
General Alternatives
FAQ
Can I make this without an ice cream maker?
Yes, pour the custard base into a shallow dish and freeze, stirring vigorously every 30 minutes for 3-4 hours until set.
How long does the dulce de leche keep?
Store covered in refrigerator for up to 2 weeks. Warm gently before serving if it becomes too thick.
Can I freeze the banana bread?
Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.