How long does macadamia banana bread [vegan] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make macadamia banana bread [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I make macadamia banana bread [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is macadamia banana bread [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does macadamia banana bread [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Macadamia Banana Bread
[Vegan]

CW By: Courtney West

Author Bio

My personal journey is to share what I eat as a vegan and portray the... Read More

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Discover more recipes with these ingredients

Macadamia Banana Bread [Vegan]

16 slices

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... Read More

Ingredients You Need for 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

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How to Prepare Macadamia Banana Bread [Vegan]

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.