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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