Wattleseed Banana Bread
Banana trees are always growing in our backyards up north, so the banana is a big staple. This is a great way to use up all your ripe bananas, and the delicious cinnamon myrtle and pepperberry show how easy it is to use native produce in your everyday cooking.
Makes 1 loaf, serves 8–10.
Ingredients 13
140 g brown sugar
250 g plain flour (all-purpose flour)
2 tsp ground cinnamon
1⁄2 tsp ground cinnamon myrtle
1⁄2 tsp nutmeg, ground or freshly grated
1⁄2 tsp ground pepperberry
1 tbsp ground wattleseed
150 g macadamia nuts, whole
5 bananas, ripe
2 eggs, large
125 g butter, melted and cooled, plus extra for greasing
1 tbsp vanilla extract
125 ml vegetable oil
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Method 9
Preheat the oven to 180°C (360°F).
Lightly grease an 11 x 21 cm (4 1/4 x 8 1/4 in) loaf (bar) tin, and line the base and two sides with baking paper.
Sift all the dry ingredients - , , , , , , and , into a bowl, and add the .
In a separate bowl, mash four of the and mix in the , , and .
Fold the dry ingredients into the wet mix until well combined.
Spoon the mixture into the prepared loaf tin. Slice the fifth and place the slices on top of the mixture.
Bake for 50–60 minutes.
To check if the bread is cooked, insert a cake skewer in the centre – the skewer should come out clean.
Let the bread sit in the tin for 5 minutes, then turn it out onto a wire rack.
