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Giaan’s easy macadamia and banana bread

Giaan’s easy macadamia and banana bread

This recipe is quick and easy as you can just use one mixing bowl or a food processor. Using macadamia oil instead of butter keeps the bread moist and also makes this recipe dairy free.
5 from 1 vote
Servings 8
Course Breakfast, Snack
Perfect For Kid Friendly Recipe, Quick and Easy
Skill Level Easy


  • 3 ripe bananas peeled
  • cup macadamia oil
  • 1 egg
  • ½ cup sugar
  • ½ tsp cinnamon
  • cups plain flour
  • 1/2 tsp baking soda
  • ¾ cup macadamias roughly chopped


  • Preheat the oven to 175°C and line a loaf pan with baking paper. In a food processor or mixing bowl combine bananas and macadamia oil, blend or stir to combine.
  • Add the egg and mix until combined, then add sugar, cinnamon, flour and baking soda. Blend for several minutes until the mix is well combined. There may still be some small lumps of banana, which is fine.
  • Fold through half the chopped macadamia nuts.
  • Pour the batter into the prepared loaf tin then sprinkle remaining macadamias evenly across the top of the mixture. Gently press them in with your hands.
  • Bake in the oven for 45-55 minutes, until a skewer inserted comes out almost clean. Serve warm or at room temperature.
  • Stored in an airtight container this bread will keep for several days.


Calories: 351kcalCarbohydrates: 42gProtein: 5gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 20mgSodium: 78mgPotassium: 238mgFiber: 3gSugar: 19gVitamin A: 58IUVitamin C: 4mgCalcium: 21mgIron: 2mg

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Recipe and images supplied courtesy of Australian Macadamia Society