Banana Macadamia Bread

This Banana Macadamia Bread is a fun twist on a classic recipe. The added nuts give this banana loaf a cozy flavour and a boost of protein and texture. It makes the perfect afternoon snack for a delicious energy boost!

I would guess it’s pretty safe to say that banana bread is a household favourite and you likely already have a go to recipe for the classic version. This banana bread recipe takes it up a notch and adds a crunchy element that increases the overall satisfaction of this snack.

 

Ingredients needed

For this recipe you will need:

•  All purpose flour
  • Make it gluten-free by using equal parts of Bob Red Mills 1-to-1 gluten-free flour.
• Brown sugar
  • This recipe doesn’t call for a lot of sugar because there is some natural sweetness coming from the banana. All you need is 2/3 cup of brown sugar.
• Ripe bananas
  • Feel free to use fresh or frozen bananas for this recipe.
  • One of my favourite kitchen hacks is to buy a couple extra bananas when I’m doing my grocery run so that when they become ripe, they’re perfect for baking. Use them in the moment or peel them, pop them in a freezer bag and store in the freezer until you need them for this loaf.
• Greek yogurt
  • I love baking with Greek yogurt. It adds a great source of protein and calcium while also adding some moisture and enhancing the texture of the muffins. I use plain Greek yogurt in this recipe but you could use vanilla or banana flavour for some extra sweetness!
  • Make it dairy-free by using a dairy-free or vegan yogurt alternative.
• Vegetable oil
  • You can also use the equivalent in melted butter if you prefer.
• Eggs
• Cinnamon, baking powder, baking soda, salt
• Macadamia nuts
  • Make sure these are finely chopped before folding them into the batter.

Macadamia nut alternatives & optional add-ins

If you’re not a fan of macadamia nuts or if you have an allergy concern, here are a few alternatives you can use:

• Sliced or chopped almonds
• Chopped walnuts
• Chopped pecans
• Pumpkin seeds

You can also go without a nut or seed altogether and instead use some ingredients that add sweetness to the banana bread. For example:

• Chocolate chips
  • My go-to chocolate chip for baking is semi-sweet, however, dark chocolate chips would also work well in this recipe.
• Caramel chips
• Fresh blueberries
• Shredded coconut
• Dried cranberries or other dried fruit

There are so many possibilities for the flavour and texture of this recipe so have fun making it suit your exact preferences!

 

How to make Banana Macadamia Bread

Making this Banana Macadamia Bread is super straightforward! Here’s what you need to do:

1. In a large bowl mix together the mashed banana, Greek yogurt, vegetable oil (or butter), eggs and vanilla extract. Stir well.
2. In a separate bowl, combine all the dry ingredients and mix well.
3. Add the dry ingredients to the wet ingredients, along with the chopped macadamia nuts. Stir until just combined.
4. Pour the batter into a greased or lined loaf pan. You could also make this recipe into banana macadamia muffins if you would prefer. Just scoop the batter into a greased muffin tin or one that is lined with parchment paper or silicone liners.
5. Bake until an inserted toothpick comes out clean and enjoy!

 

Baking with ripe bananas

When baking with ripe bananas you can use fresh or frozen. Here are some of tips for each method.

Fresh:

1. Peel the banana, mash it until it’s smooth and there aren’t many big chunks and then add to the recipe accordingly.

Frozen:

1. When freezing bananas, I recommend peeling them from fresh before placing them in a freezer bag or container. This way, you don’t also have to thaw the peel of the banana when you’re ready to use it, which can create added food waste and a messy kitchen.
2. Whenever you’re ready to use the banana in this recipe, place the frozen banana in a microwave-safe container and microwave it for 40-60 seconds. This will depend on how big the banana is. Once it’s thawed, you will likely notice a lot of water in the container as well. Make sure to drain this water before adding the banana into the batter.
3. Alternatively, you can take the bananas out of the freezer and leave them for a couple of hours (or overnight) on the counter to thaw on their own. Again, make sure to discard the excess water before adding to the recipe.

Baking and Storing Tips

Here are some of my favourite kitchen hacks for baking and storing this Banana Macadamia Bread:

• Grease the loaf pan with a cooking spray or use parchment paper. To make parchment paper fit easily into the loaf pan, crumble up the sheet into a ball before spreading it back out and pressing it into the corners of the pan.
• Once the loaf is fully baked and cooled, you can keep it on the counter for 1-2 days.
• I like to try to prolong the shelf life before freezing by keeping it in the fridge. It will last in the fridge for about 5-7 days.

 

If you’re making this loaf into muffins instead:

• If you have an ice cream scoop, use this to distribute the muffin batter. It helps make them all even which promotes a more consistent bake.
• If you’re making mini muffins, use a cookie scoop for an even pour and bake.
• I love to use silicone muffin liners to reduce waste. They also make it super easy to remove your muffin cleanly.
• Bake at 325°F for roughly 25 minutes.
• If I’m making a double batch or just want to store the muffins in the freezer, I keep them in the silicone muffin liners. This helps prevent them from sticking together. Pop them in a freezable bag and toss them in the freezer for up to 2-3 months. When you’re ready to eat one, microwave it for 20 seconds (depending on the strength of your microwave) and enjoy!

Banana Macadamia Bread nutrition

This banana bread recipe has a variety of nutrients packed into it!

• Fibre from the all purpose flour, bananas and macadamia nuts
• Protein from the Greek yogurt and macadamia nuts
• Healthy fats from the macadamia nuts and olive oil
• Plus a variety of other vitamins and nutrients like B vitamins, iron, magnesium, zinc and more!

 

To make this banana bread:

• Gluten free: instead of all purpose flour use gluten free 1-to-1 baking flour
• Dairy free: instead of Greek yogurt use a vegan or dairy free yogurt. Do not substitute butter for olive oil
• Nut free: omit the macadamia nuts and either leave as is or use any of the suggested add-ins that are mentioned above.
• High protein: once the banana bread is baked, enjoy a slice of it with a layer of Greek yogurt spread on top. You could also add a sprinkle of hemp hearts over the yogurt for an even greater boost in protein!

I hope you love this Banana Macadamia Bread. Don’t forget to check out some of these other sweet snack recipes to keep you energized through the day:

• Cashew Bar with Chocolate Coating
• Hazelnut Chocolate Chips Cookies
• Black Bean Brownies
• Carrot Apple Muffins

 

If you make this Banana Macadamia Bread, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!