Avo-Banana-Raw Macadamia Nut Bread [Dairy free, Gluten free, Grain free, Sugar free]

Avos and I don’t get along, I try it in guacamole mostly and it takes a lot for me to finish what’s on my plate.  I did tolerate it in a soup and when I saw this recipe on Grain Free Breads, I decided to adapt it and check the outcome.  This recipe makes a small loaf, probably about 8 slices. 

As I traipse onto embracing a Paleo lifestyle, I am starting to include raw honey into my meals but not often as with a background of diabetes, and being in diabetes reversal currently, I have never used sweetener in my meals or teas and coffees for the past 25 years or so.  The sweetening of this bread is entirely optional if you are wanting to make this bread on a sugar detox and a less sweeter date paste is a worthy alternative to the raw honey.  Worth considering, the riper the banana, the sweeter the taste, so the blackening skinned banana will add the sweetness without sweetening additives.

The banana’s and macadamia nuts work well in giving it an all round fabulous taste, coupled with the creamy goodness of the avocado (I typed that??) it will stand well on it’s own, without additional sweetening.  The marvellous aspect that I discovered while mixing the avocado and banana and giving it the taste test, the creamy blending of the two resulted in a fabulous tasting mousse of sorts – so all may not be lost in my dislike for avocado as the banana infusion produced a light and fluffy avo-banana mousse that could be a dessert option (with crushed raw nuts for some decadence?)!  The end result of this bread making is a delectably moist loaf with the added crunch of the macadamia nuts, that is both a craving buster-dessert kind of bread and nutritious too!


I omitted the Apple Cider Vinegar and Bicarbonate of Soda mix for a baking powder substitute

1½ cups almond flour

1½ teaspoons bicarbonate of soda
½ teaspoon Himalayan or Sea salt
¾ cup avocados, mashed
¾ cup bananas, mashed
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1-2 tablespoons raw honey or 2-3 tablespoons date paste
1 large egg, room temperature
⅓ cup chopped  raw macadamia nuts
Here’s How
  • Preheat your oven to 180 degrees celsius

  • Roughly chop the raw macadamia nuts

  • Sieve the almond flour, salt and bicarbonate of soda in a mixing bowl, add the chopped nuts and keep aside

  • Add the avocado and bananas into a food processor and pulse until creamy
A dessert option?  Creamed avo-banana nut mousse?


  • Add the coconut oil, vanilla, honey and egg and pulse to combine ingredients
  • Pour mixture into the bowl with the almond flour combo and mix to form a batter

  • Line a small loaf pan with baking paper and pour the batter in, spreading it across the pan
  • Bake for approximately 45-50 minutes until a toothpick or skewer inserted into the bread middle comes out clean.

  • This recipes makes a small loaf. Double the ingredients to fill the medium loaf pan. Store in an air tight container or aluminium foil-wrapped, in the fridge.



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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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