Making banana bread is one of those processes that is satisfying from the very start. Gathering the ingredients, preparing it, having the wonderful smell of bananas waft through the house and remain there all day. This bread in particular will also have scents of lime and ginger floating around after you're done cooking, and it's also different than traditional banana bread since it also includes crunchy, buttery macadamia nuts.
Macadamia Banana Bread [Vegan]
- 3 ounces oat flour
- 2 1/2 ounces arrowroot flour
- 1 1/2 ounces brown rice flour
- 1 1/2 ounces buckwheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon psyllium husk or xanthan gum
- 1/2 teaspoon ground cloves
- 1/2 cup macadamia nuts, toasted and chopped
- 12 ounces ripe bananas, mashed (this will be 3-4 bananas depending on the size)
- 6 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 1/3 cup grade B maple syrup
- Zest of 2 limes
- A 1-inch sized piece of ginger, grated
- Preheat your oven to 375°F. Grease your loaf pan and line it with parchment paper leaving an overhang. This will allow you to easily remove the bread after it bakes without having to dump it onto the cooling rack. Set your prepared pan aside.
- Combine all of the dry ingredients together in a bowl except for the macadamia nuts, then whisk well to combine. Once the dry ingredients are mixed together, stir in the macadamia nuts to distribute them evenly.
- In a separate bowl, combine all of the wet ingredients together. Mix well with the whisk until they are smooth.
- Add the wet ingredients to the dry and mix well until a thick batter forms and there are no remaining clumps of dry flour. Pour the batter into your prepared pan, then tap the pan on the counter several times to remove any air bubbles. Smooth the top of the bread out with your fingers or a spatula, then place the bread into your preheated oven.
- Bake the bread for 40 to 45 minutes until a tester inserted into the middle comes out mostly clean (it will have moist crumbs on it) and the bread is deeply golden in color. Cool the bread for 5 to 10 minutes in the pan, then move it to a cooling rack using the parchment paper. Cool the bread an additional 20-30 minutes before slicing and serving.
Once cooled to room temperature, leftovers may be wrapped in plastic wrap and left at room temperature for 3-4 days.