“A Lactose Free alternative to regular Banana Bread.”
1hr 20mins
1 loaf

Ingredients Nutrition

  • Banana Bread
  • 125 g butter (Diary-Free, Nuttelex, Willow Run etc)
  • 1 cup brown sugar
  • 3 eggs
  • 1 12 cups wholemeal self-rising flour
  • 12 cup desiccated coconut
  • 23 cup banana (Very ripe, mashed)
  • 12 cup orange juice
  • Nut Mixture
  • 1 tablespoon brown sugar
  • 2 tablespoons desiccated coconut
  • 13 cup unsalted macadamia nuts (roasted, chopped)
  • 12 teaspoon allspice


  1. Preheat the oven to moderate (180C). Grease a 14cm x 21cm x 7cm loaf tin and line the base with baking paper.
  2. Combine the butter, 1 cup sugar, eggs, flour, 1/2 cup coconut, banana and orange juice in a bowl and beat with electric beaters on low until well combined. Increase the speed to medium and beat for about 2 minutes more, or until the mixture is smooth and has changed colour.
  3. In a seperate bowl combine all the ingredients for the nut mixture.
  4. Spoon half the banana bread mixture into the tin.
  5. Sprinkle with half the nut mixture. Top with the remaining cake mixture, smooth the surface and sprinkle with the remaining nut mixture.
  6. Bake for 1 hour, or until a skewer comes out clean when inserted in the centre.
  7. Tip: you may need to cover the cake loosely with foil during cooking if the top starts to brown too much.

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