Banana Protein Bread with Toasted Coconut Lemon and Macadamia


This recipe was created by Jacqueline Alwill (@brownpapernutrition) , Accredited Nutritionist 

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 Cinnamon Wholefood 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 Cinnamon Wholefood 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.