I first made this recipe about 8 years ago, well before I became lactose intolerant, and it’s always been a hit. After I was diagnosed as lactose intolerant, I naturally just assumed that it was now off the menu and forgot all about it.
Lately I’ve been getting sick of paying nearly $4 per slice of banana bread at work, so I looked up this Australian Women’s Weekly recipe to see if I could make it dairy free! And the results…
…Delicious! It was so much easier than I had thought, and just as good as I remembered! All I had to do was swap milk for almond milk and the normal chocolate for Sweet William’s dairy free chocolate. 🙂 I used my food processor to whiz up the macadamia nuts and chocolate to save time chopping, and the rest was easy to prepare.
The crust is amazingly crunchy and the centre deliciously moist and tasty. The macadamia nuts give it the hint of a crunch, and the few slices I took travelling with me for work were very popular. Take a look at the texture once I cut this loaf open.
Just writing about this is inspiring me to make another loaf this weekend, ready for the new week! Do you have a tried and tested loaf recipe? I’d love to find another recipe, maybe one for Pear and Rasberry Bread – Let me know what are your go-to recipes!