Who doesn’t love banana bread? I’ve tried so many different kinds…but honestly, so many are way too sweet. Or way too oily. But because I don’t bake a ton at home, the only banana bread I’ve created so far was the one on The Urban Vegetarian.
And then Lily Diamond posted her Next Level Poppyseed Banana Bread. And I had a bunch of bananas that needed saving. So I made it, but the store somehow was out of poppyseed so I went with black sesame. I liked it. A lot!
So it got me scheming. What about a gluten free version? What about some tropical vibes?? So I got to testing and within a few trials, came up with this beauty.
It’s super lush (doing my best to avoid the word moist here people!! it’s such as weird word) and decadent tasting without being overly sweet. It uses a chickpea-based gluten free flour mix (the same one I used for most of the recipes in Eat More Plants) so it’s got a bit of extra fibre and protein in there too.
This is such a wonderful afternoon treat with a cup of tea, or the perfect way to start a cozy Sunday.
Let those bananas get suuuuuper ripe, and let’s do this!!
Macadamia Ginger Banana Bread
- 1 3/4 cups Bob’s Red Mill Gluten Free All Purpose Flour Blend(not 1:1 blend)
- 1/2 cup unsweetened shredded coconut
- 2 tbsp black sesame seeds
- 2 tbsp ground flax
- 4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1 1/2 cups mashed banana (4-5 very ripe bananas)
- 1/2 cup maple syrup
- 2/3 cup melted virgin coconut oil
- 1 tsp pure vanilla extract
- 1/2 cup crystalized ginger, chopped
- 1/2 cup macadamia nuts, chopped
- 2 tbsp unsweetened shredded coconut
- 2 tbsp chopped macadamia nuts
- 2 tsp black sesame seeds
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Line the centre of a 9 x 5 loaf pan with parchment paper, so the paper reaches up two sides, for easy removal.
- In a small bowl, whisk ground flax with 1/4 cup (60ml) hot water and set aside.
- In a large bowl, whisk together the flour, coconut, black sesame seeds, baking powder, salt, cinnamon, cardamom and nutmeg until well blended.
- In another bowl, mix the mashed banana, maple syrup, coconut oil and vanilla well until the oil is totally emulsified into the banana. Stir in the flax egg.
- Add the banana mixture to the flour mixture and mix until thoroughly combined. Stir in the ginger and macadamia nuts and then pour into the loaf pan
- Sprinkle the remaining coconut, macadamia nuts and black sesame seeds over top of the batter. Gently press the macadamia nuts into the batter.
- Bake for 50-52 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from heat and let cool in the pan on a cooling rack for ten minutes and then gently lift out of the pan using the parchment and let it cool completely before slicing. As difficult as it is to wait, this is critical as the loaf will firm up as it cools!
- Will keep on the counter, covered, for 3-4 days. If it makes it that long...