Banana protein bread with toasted coconut lemon and macadamia
Simplifying baking whilst still packing epic nutrition and deliciousness into our lives with this yummy Banana Protein Bread with Coconut Lemon and Macadamias mmmmmmmmmm…. I’ve used a beautiful banana bread packet mix by Mt Elephant for this beauty and pimped it up with lemon, flaked coconut and macadamias.
It’s rare that I find packet mixes I want to use and actually like as they’re mostly full of ingredients I don’t want, but these are without refined sugar and gluten and contain whole food ingredients including hemp protein, almond meal, buckwheat, cinnamon, coconut and flax @mt_elephant to help keep you and the fam fuller for longer.
BANANA PROTEIN BREAD WITH TOASTED COCONUT LEMON AND MACADAMIA
Makes 1 Loaf
Gluten free : Dairy Free
3 free range eggs
3 teaspoons (15ml) apple cider vinegar
1/4 cup (65ml) hemp, melted coconut or extra virgin olive oil
2 large v ripe bananas, mashed
2 tablespoons (40ml) maple syrup
2 teaspoons finely grated lemon zest
3/4 cup (100g) macadamias, roughly chopped
1 cup (45g) flaked coconut + some extra for the top
1 packet MT ELEPHANT BANANA PROTEIN BREAD MIX
Preheat oven to 180C and line a 1L loaf tin with greaseproof paper. Whisk together eggs, apple cider vinegar, hemp oil and mashed bananas. Add maple, lemon zest, macadamias, coconut and (dry) packet of MT ELEPHANT BANANA PROTEIN BREAD MIX and mix. Pour into lined tin, top with extra flaked coconut and place in oven to cook for 50-60 minutes. Cool in tin for 20 minutes, then transfer to a wire rack to cool completely. Slice and serve.
+ This is a partnered post with Mt Elephant, all thoughts and opinions expressed are the author’s own.
