Photo by Mariah Milan.

 

VICTORIA BRIGGS

No Ka ‘Oi Cinnamon Rolls

808-283-6052

nokaoicinnamonrolls.com

 

MY STORY…

I absolutely love making all of my cinnamon rolls–they are my signature item. I have made thousands and I always love making them! The Local Girl has macadamia nuts grown right here on our beautiful island. That is why she’s my favorite– when you’re in Hawaii, you’ve got to enjoy some locally grown macadamia nuts, right? Organic eggs are a must for No Ka ‘Oi Cinnamon Rolls. I like knowing that those chickens are treated better. I don’t agree with chickens being pumped full of hormones.

 

 

MY TIP…

I always cook with love. Our name says it all: “Made with Aloha.” Every single cinnamon roll is touched by my hands. I tell them how beautiful they are when I’m preparing them.

 

MY RECIPE…

No Ka ‘Oi Banana Chocolate Chip Macadamia Nut Bread

 

Ingredients:

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 overripe bananas

1 cup sugar

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled 2 large eggs

1 teaspoon pure vanilla extract

1 cup chopped macadamia nuts

1 cup semi-sweet chocolate chips

 

Directions:

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash two of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good three minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the macadamia nuts, chocolate chips, and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

The original recipe I found is with pecans, but I substitute (and put in double the amount!)  of macadamia nuts and chocolate chips.

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