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slice of macadamia banana bread on a grey ceramic plate on top of a wooden cutting board
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Banana Macadamia Bread

A fun twist on a classic recipe. The added nuts give this banana loaf a cozy flavour and a boost of protein
Course Breakfast, Dessert, Snack
Cuisine American
Keyword easy
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10
Author Ashlen Leonard

Ingredients

  • 1 ½ cups all-purpose flour or gluten free 1-to-1 flour
  • ⅔ cup brown sugar
  • 1 cup ripe bananas mashed (about 2 medium bananas)
  • ½ cup plain Greek yogurt
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup macadamia nuts chopped

Instructions

  • Preheat oven to 350℉ and prepare a loaf pan by greasing or lining it with parchment paper.
  • In a large mixing bowl, combine mashed bananas, plain Greek yogurt, oil, eggs and vanilla extract. Mix thoroughly.
  • In a separate mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
  • Add the dry ingredients to the wet ingredients and stir in the chopped macadamia nuts. Mix well.
  • Pour the batter into the loaf pan. Bake for approximately 40-60 minutes or until an inserted toothpick comes out clean.
  • Let the loaf cool for 5-10 minutes before enjoying!

Notes

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 in this blog post.
  • 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!