“Now is the time to start using macadamia nut oil in all your baking!”
Macadamia nut oil is an oil that is not only great for your health but tastes amazing as well.
This nut oil is rich in essential fatty acids, full of antioxidants and retains its nutrients at a very high heat so is great for all sorts of baking, roasting and frying. With a light buttery, nutty flavour it can be used to replace butter in your baking and olive oil in your dressings and sauces to delicious effect.
This banana and date loaf is a great introduction to using macadamia nut oil for baking. The loaf turned out beautifully. Moist, rich and perfect with a slather of grass fed butter. I served the loaf to the running crew one weekend morning as a post run recovery snack and not a crumb was left (some may have gone back for thirds). Just proves this one is a winner!
what you need
1 cup pitted medjool dates
1 cup boiling water
1/3 cup macadamia nut oil (I used Barenuts Macadamia Nut Oil)
3 organic free range eggs
3 ripe bananas, mashed
1/3 cup raw honey (or sweetener of choice)
1/2 cup organic dessiccated coconut
2 cups organic almond meal
1 tsp baking powder
2 tsp cinnamon
2 tsp vanilla extract
Good pinch of sea salt
what to do
Chop the pitted dates, and place in a bowl. Cover with boiling water and set aside to soak for 30 minutes.
Preheat the oven to 170 degrees. Line a loaf pan with baking paper.
Add the mashed banana, eggs, macadamia oil, vanilla and coconut sugar and whisk together until smooth.
In another bowl, combine the salt, coconut, baking powder, cinnamon and almond meal. Add the wet mixture to the dry and stir until just combined.
Drain the dates and fold them into the mixture. Pour mixture into prepared loaf pan.
Bake for one hour. After about 40 mins cover with foil to prevent the top of the loaf from browning too much or burning.
Allow to cool in the pan for ten minutes after removing from the oven, then transfer to a wire baking rack to cool.
Serve warm or cold. It tastes great either way!