Banana and Coconut Loaf

Macadamia Oil is a great vegan (and much more nutritious) substitute to butter when baking, and is the star of the show in this Banana and Coconut Loaf that has a delicious nutty crunch.

250ml coconut milk or other plant-based milk

2 tbsp white wine vinegar

300g plain flour (or gluten-free alternative)

3 very ripe bananas, mashed

pinch of salt

1 lime

30ml Mokhado Macadamia Oil

1 tsp vanilla extract

100g sugar

1 tbsp baking powder

150g grated coconut

50g macadamia nuts, chopped (set aside extra macadamias for topping)

 

  1. Preheat oven to 200°C/180°C Fan and grease a loaf pan with a little macadamia oil.
  2. In a bowl, whisk together mashed bananas, lime juice, plant-based milk and white wine vinegar.
  3. In another bowl, mix together the flour, sugar, vanilla, baking powder, grated coconut, macadamia nuts and salt.
  4. Fold the liquids into dry mixture with a spatula.
  5. Pour batter into loaf tin and spread out evenly. Sprinkle macadamia nuts on top and then place in the oven for about 45 minutes/1 hour until the loaf is cooked all the way through and the macadamia nuts are a lovely toasted brown.
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