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 plant-based 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!!
Want to bake even more? Try these!
Macadamia Ginger Banana Bread
Ingredients
- 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
Instructions
- 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…
Jordanna says
Hi Desiree!
This recipe looks incredible and after all the recipes I have made from you the past 3 years, I know it will probably be great! I remember seeing it from, “The Urban Vegetarian” show and have been meaning to make it for the longest time! Quick question: Could macadamia oil be a substitute for coconut oil? I have never cooked with macadamia oil before and wasn’t sure if the flavor of it would interfere with all the yummy ingredients in this recipe? Thanks so much for your feedback! 🙂 Jordanna
Desiree Nielsen says
Hi Jordanna,
Thank you so much! This actually isn’t the same recipe from the show…it’s something totally new 🙂 I haven’t tested the recipe with coconut oil so I can’t be sure – it will offer a different texture than the coconut oil. I am sure the flavour would be fine though!
Jordanna says
⭐️⭐️⭐️⭐️⭐️Amazing recipe! So moist and the flavor was absolutely wonderful! Never had a banana bread like this before and I enjoyed the unique twist on the typical banana bread ingredients. I will never eat the boring, traditional banana bread recipe after trying this special recipe again! This recipe takes banana bread to a whole another level! I did substitute cold pressed extra virgin macadamia nut oil for the coconut oil as an experiment and it worked really well. Macadamia nut oil has a smoke point of 410 degrees F which will make it a nice oil to use for more purposes. I am so happy that I tried this recipe!
Desiree Nielsen says
That’s so good to hear Jordanna! I haven’t used macadamia nut oil before…what a perfect idea.