Wattleseed Banana Bread with pepperberry
by Nornie Bero from Mabu Mabu
“This is a great way to use up ripe, and the delicious cinnamon myrtle and pepperberry show how easy it is to use native produce in your everyday cooking.”
- 140g brown sugar
- 12/3 cups (250g) plain flour
- 2 tsp ground cinnamon
- 1/2 tsp ground or freshly grated nutmeg
- 1/2 tsp ground pepperberry
- 1/2 tsp ground cinnamon myrtle
- 1 tbs ground wattleseed
- 150g whole macadamia nuts
- 5 ripe bananas
- 2 large eggs
- 125g unsalted butter, melted and cooled, plus extra for greasing
- 1 tbs vanilla extract
- 1/2 cup (125ml) vegetable oil
1. Preheat the oven to 180°C. Lightly grease an 11cm x 21cm loaf (bar) tin, and line the base and two sides with baking paper.
2. Sift all the dry ingredients into a bowl and add the macadamia nuts.
3. In a separate bowl, mash four of the bananas and mix in the eggs, butter, vanilla extract and oil.
4. Fold dry ingredients into the wet ingredients and mix until well combined. Spoon mixture into the prepared loaf tin.
5. Slice the fifth banana and place 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.
6. Let the bread sit in the tin for 5 minutes, then turn it out onto a wire rack.
Note: If you don't have cinnamon myrtle, replace with lemon myrtle