Gluten-Free Macadamia Nut Banana Bread

April 7, 2015 by Kari Karch

I woke up this morning craving banana bread slathered with cream cheese so I jumped out of bed and ran to the kitchen to see if I had all the available ingredients. Well since I kicked the flour habit a while back, I thought almond meal would be the perfect substitution. And it was! This quick bread took no time at all to whip up and the only thing I sacrificed was the cream cheese. *Sigh. Nonetheless, this hazelnut banana bread is now going into my recipe box of favorites. Happy Eating!


preparation time
5 mins

cook time




3 very ripe bananas

2 eggs

1 tablespoons almond milk

1 teaspoons vanilla extract

1 tablespoons organic honey

2 cup ground almond meal

0.25 cup unsweetened coconut flakes

0.5 teaspoons kosher salt

1 teaspoons baking soda

0.5 cup chopped toasted macadamia nuts

0.25 cup coconut oil melted



Preheat oven to *350. In a medium bowl, mash the bananas and eggs together. Mix in almond milk, vanilla, and honey. Add in remaining ingredients and stir to combine. Grease a 4 by 8 1/2 loaf pan and slowly pour into pan. Bake for 35 minutes and check with a toothpick. Depending on your oven, it might take up to 45 minutes to bake. Let cool on wire rack for about 15 minutes prior to serving. Enjoy!

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.