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  Zia's Macadamia Banana Bread

  INGREDIENTS

  1 ⅔ cups flour, plus more for dusting

  1 teaspoon baking powder

  ½ teaspoon baking soda

  ¾ teaspoon salt

  1 ½ cups mashed bananas (approximately 4 medium bananas)

  ¼ cup reduced-fat Greek yogurt

  1 teaspoon pure vanilla extract

  ½ cup unsalted butter, plus more for the pan, at room temperature

  ½ cup sugar

  ¼ cup light brown sugar

  1 egg

  ½ cup chopped macadamia nuts

  ½ cup mini chocolate chips

  MAKES:

  1 loaf

  PREP TIME:

  15 minutes

  COOKING TIME:

  50 minutes

  NOTE:

  Make sure you have a parent or adult help you make this recipe.

  DIRECTIONS:

  Preheat the oven to 350°F. Lightly butter and flour a 9x5-inch loaf pan and set it aside.

  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.

  In a separate medium bowl, mix together the mashed bananas, yogurt, and vanilla.

  In a large bowl, using a handheld mixer or whisk, beat the butter, sugar, and light brown sugar on medium speed until the mixture is light and fluffy. Add the egg and continue to mix until the ingredients are well combined. Add the banana mixture and mix thoroughly.

  Using a rubber spatula, gently fold in the flour mixture, nuts, and chocolate chips until the dough is well blended. Pour the mixture into the prepared pan and smooth the top. Place in the preheated oven and bake for approximately 50 minutes or until a toothpick inserted in the middle comes out clean. Take the pan from the oven and place it on a wire rack to cool for 15 minutes. Finally, remove the bread from the pan and allow it to cool completely on the wire rack.

  Enjoy a taste of the tropics!

  Zia's Pineapple Upside-Down Cake

  INGREDIENTS

  Topping

  5 tablespoons unsalted butter, melted

  ¾ cup light brown sugar

  1 (20-ounce) can sliced pineapple in juice,

  about 10 slices

  Cake

  7 tablespoons unsalted butter, at room temperature

  3 eggs

  1 (16.5-ounce) box of golden butter or yellow cake mix

  ¼ teaspoon cinnamon

  ½ cup water

  MAKES:

  1 cake, serves 8–10

  PREP TIME:

  10 minutes

  COOKING TIME:

  30 minutes

  NOTE:

  Make sure you have a parent or adult help you make this recipe.

  DIRECTIONS:

  Preheat the oven to 350°F.

  Pour the melted butter over the bottom of a 9x13-inch pan. Sprinkle the brown sugar over the butter and spread evenly.

  Drain the pineapple slices and pat dry with a paper towel. Cut each ring in half so you are left with 20 half-moons. Place the half-moons evenly over the brown sugar. Set the pan aside.

  In a large bowl, beat the butter and eggs together, using a handheld mixer or whisk, until smooth. Add the cake mix, cinnamon, and water, and continue to mix until the batter is well blended. This may take a few minutes.

  Pour the batter into the pan right over the pineapple slices. Using a spatula, spread the batter evenly. Place the cake in the preheated oven and bake for approximately 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.

  Remove the cake from the oven and allow it to cool for 5 minutes. Run a knife along the outside of the cake to unstick it from the pan. Then, place a larger plate over the top of the pan.

  Now for the fun part! Using oven mitts to help, grip the pan and plate with both hands and flip them over so the cake falls onto the plate, and the pineapples are now on top. Serve warm or at room temperature, topped with a dollop of whipped cream.

  You’re ready for a luau!

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