Nourishing Macadamia Orange Banana Bread
Banana bread gets an unexpected update with fragrant orange and crunchy macadamia nuts. This version is loaded with good-for-the-body ingredients too!
For the Bread
- 3 large, very ripe bananas
- 0.5 c natural, drippy almond butter
- 0.25 c maple syrup
- 3 tbsp flax seed meal
- 2 tbsp high-fat yogurt of choice
- 1 tsp vanilla
- Zest of a large navel orange, divided
- 0.75 c super-fine blanched almond flour, packed
- 0.5 c coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 0.25 tsp salt
- 0.5 c coarsely chopped macadamia nuts
- 0.25 c whole macadamia nuts
For the Icing
- 1 c confectioner's sugar
- Juice of an orange OR dash of orange liqueur
- Preheat the oven to 325 and oil a bread pan (I like to use coconut oil). You can also line the bread pan with a parchment paper sling for easy removal. If you choose to go that route, my preference is a long, narrow piece that goes the length of the bread pan and up the ends, with enough room to grab as you pull the bread out.
- In a large mixing bowl, mash the bananas with a fork until smooth.
- To the bananas, add the wet ingredients (almond butter, maple syrup, flax seed meal, yogurt, and vanilla) as well as two-thirds of the orange zest. Give it a good mix, then let it sit for at least five minutes to allow the flax to thicken the mixture.
- Set the remaining orange zest aside for garnishing the top of the bread; keep it in an air-tight container while the bread cooks and cools so that it doesn't dry out.
- In a separate bowl, combine the dry ingredients (almond flour, coconut flour, baking powder, baking soda, and salt).
- Add the dry to the wet, and mix until evenly combined. Then stir in the 0.5 c of chopped macadamia nuts.
- Pour the batter into your prepared bread pan and add the remaining 0.25 c of whole macadamia nuts scattered across the top.
- Bake for 75-80 minutes until a cake tester comes out clean.
- Let the bread cool completely before trying to remove it from the pan! Once it's cool, invert the pan (or use the parchment paper sling) to remove it. Note that the bread is pretty delicate since it's made with almond flour, so you'll need to treat it more gently than a bread made with traditional flour.
- To make the icing, add orange juice (or orange liqueur) to the confectioner's sugar in small increments, just until a rich, drizzly texture forms. Work slowly and stir after each addition, since a little bit of liquid goes a long way.
- Drizzle the icing onto the bread, then finish it all off with the reserved orange zest.
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