Banana Bread with Pineapple and Macadamia Nuts (Almond Flour)
Whether you're a gluten eater or a gluten freer-er, you're going to be amazed and excited about the flavour and texture of this delicious Gluten Free Tropical Banana Bread with almond flour and macadamia nuts.
2½ cups blanched almond flour
⅓ cup cornstarch
½ tsp. ground ginger
½ tsp. coarse sea salt
1 tsp. baking soda
3 bananas, over ripe
3 large eggs
¼ cup Greek yogurt
½ cup pure maple syrup
1 tsp. pure vanilla or coconut extract
1 cup candied pineapple, chopped
½ cup crushed coconut chips, reserve 2 Tbsp. for topping
¼ cup macadamia nuts, chopped
Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).
In a large bowl, whisk together the almond flour, cornstarch, ground ginger, baking soda, and salt. Set aside.
Mash the bananas in a medium bowl. Add the eggs, Greek yogurt, maple syrup, extract. Whisk well to combine.
Add the wet ingredients to the dry ingredients and stir until thoroughly mixed. Stir in the chopped pineapple, coconut, and macadamia nuts (minus the reserved 2 Tbsp.) until just combined.
Spoon the batter evenly into a loaf pan that has been sprayed with baking spray or coconut spray.
Top the loaf with the reserved coconut chips. Bake the loaf in the preheated oven for approximately 90 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Cool the loaf on a wire rack for at least 60 minutes and then carefully turn it out of the pan to continue cooling.
Makes 12 slices.
Cook's Notes:
- This bread slices best when completely cooled.
- Store in an airtight container in the refrigerator for up to 5 days.
- May be frozen for up to 3 months wrapped well in cling wrap or in an airtight container.
Nutritional Information:
Serving: 1 slice, Calories: 295kcal, Carbohydrates: 33g, Protein: 7g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 221mg, Potassium: 78mg, Fiber: 4g, Sugar: 19g, Vitamin A: 83IU, Vitamin C: 1mg, Calcium: 105mg, Iron: 2mg