The ultimate and super moist banana, rum, pepperberry & wattleseed bread recipe is easy, healthy, made with overripe bananas and a generous sprinkling of our Australian bushfood!
Lets go!
- 4 overripe bananas, mashed (400 g)
- 1 2/3 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup melted butter
- 2 tablespoons sour cream or plain yogurt
- 2/3 cups brown sugar
- 2 large eggs
- 1/4 cup ground roaster wattleseed (buy here)
- 1 tbs ground Tasmanian pepper (buy here)
- 2 1/2 tablespoons dark rum
- 1 teaspoon vanilla extract
- Preheat the oven to 350 F (180 C). Mash the bananas using the back of the spoon or a masher, until mushy.
- Put the flour, baking powder, baking soda and salt in a medium-sized bowl and combine well.
- In a large bowl, mix the melted butter, sour cream (or plain yogurt) and sugar by hand, with a wooden spoon. Beat until blended, then add the eggs one at a time. Mix well.
- Stir in the mashed bananas, walnuts, wattleseed, pepperberry, dark rum and vanilla extract.
- Add the flour mixture, a third at a time, stirring well with the wooden spoon after each batch. Transfer the batter into a 9×5-inch loaf tin and bake in the middle of the oven for 60 – 75 minutes.
- Insert a toothpick, fine skewer or a cake tester in the center of the banana & wattleseed bread. It should come out clean. Leave in the tin on a rack to cool, about 30 minutes.
- Slice to ten (10) pieces, serve warm with vanilla icecreak with ground Tasmanian pepper on top.