Banana and Macadamia Bread
This Banana and Macadamia Bread is a delicious and easy to make healthy banana bread made with macadamias that is gluten, dairy and refined sugar free. Also included is the thermomix method.
Banana bread has always been a favourite of mine.
Way back in the day, I used to get banana bread for breakfast! It was always a yummy breakfast, but not necessarily a healthy one.
So, I have made a version that is super yummy and really healthy too! I have also included macadamias in my version. I am a big fan of Macadamias and adding them to the baked desserts.
Why you will love this banana and macadamia bread
- It is only sweetened by the bananas.
- It is gluten free, dairy free and refined sugar free.
- The addition of macadamias gives it a little bit extra.
- Makes an amazing breakfast or snack.
Ingredients needed to make this banana bread
- Ripe bananas (the riper the better)
- Eggs
- Nut butter
- Coconut oil
- Almond meal
- Cinnamon
- Gluten free baking powder
- Baking soda
- Vanilla extract
- Sea salt
- Macadamias
RECIPE NOTES
- You could also substitute the macadamias with cashews or blanched almonds.
- Make sure the eggs have been kept at room temperature before using and are not cold.
- You can store in your fridge for 4-5 days or in your freezer for up to 3 months when stored correctly.
MORE BANANA BREADS FOR YOU TO TRY
Gluten Free Chocolate Banana Bread
Low Carb Banana and Blueberry Bread
Low Carb Raspberry Banana Bread
Gluten Free Banana Chocolate Chip Muffins
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Banana and Macadamia Bread
Ingredients
- 4 bananas medium ripe (the riper the better)
- 4 eggs medium
- 8.8 oz cashew butter or any nut butter
- 4 tbl coconut oil melted
- 1/2 cup almond meal or almond flour
- 2 drops cinnamon essential oil or 1 tablespoon cinnamon
- 1 tsp gluten free baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- Pinch of sea salt
- 3/4 cup macadamias
- Coconut oil for greasing
Instructions
- Preheat oven to 170C / 340F and grease and line a loaf pan.
- Add all your ingredients (except the macadamias) to a food processor or high speed blender and process until well combined. Next, add in macadamia's and stir with a spoon (do not blend!!).
- Pour mixture into the loaf pan, spreading evenly throughout. Place in the oven and cook for 45-50 minutes. You can use a toothpick to check it, making sure it comes out clean.
- Set aside in the pan for 10 minutes before turning out onto a wire rack to cool further.
Notes
- You could also substitute the macadamias with cashews or blanched almonds.
- Make sure the eggs have been kept at room temperature before using and are not cold.
- You can store in your fridge for 4-5 days or in your freezer for up to 3 months when stored correctly.
