Banana, Rum, Pepper Berry & Wattle Seed Bread

PREP TIME

15 minutes

COOK TIME

60 minutes

SERVES

10 people

Ingredients

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
1/4 tsp salt
1/2 cup melted butter
3 tbsp sour cream or plain yogurt
2/3 cups brown sugar
2 large eggs
1/4 cup The Spice People’s Ground Wattle Seed
1 tsp The Spice People’s Pepper Berries Whole (grind the whole berries in a mortar and pestle)
2 1/2 tbsp dark rum
1/3 cup of chocolate buttons
1 tsp vanilla extract

The love this recipe

With a resurgence in popularity, the humble banana bread has become a favourite amongst Aussie households lately, so I thought it was the perfect time to share my super-tasty Banana, Rum, Pepperberry Berry & Wattleseed Bread.

Moist, sweet, fragrant and a little crunchy, this delicious loaf is the perfect pick-me-up afternoon treat or scrumptious breakfast for kicking the day off plus, it fills your house with the most wonderful, toasty, sweet smells that are so soothing and comforting in the chilly weather.

The wattleseed in the loaf adds a wonderful coffee/cinnamon-like toasted flavor, the pepperberries give a fragrant warmth, and the rum adds a rich sweetness while complimenting the flavors of the banana beautifully.

This recipe is best made with some overripe bananas as they’re the sweetest, but if yours are still nice and yellow, they’ll do fine, pop them in a 180-degree oven for about 5 minutes until their outer skin is blackened and they’re soft and gooey inside

Directions

Preheat your oven to 180°C. Mash your bananas in a large bowl using a fork until soft and mushy. In a separate medium-sized bowl, put the flour, baking powder, baking soda and salt and combine well.
To the bananas, add the melted butter, sour cream or yogurt, and sugar and mix with a wooden spoon until blended well. Add the eggs one at a time and keep mixing well. Stir in the walnuts, wattleseed, pepperberry, dark rum and vanilla extract.
Add the flour mixture a third at a time, folding in with the wooden spoon after each batch – Be sure not to overwork the mixture too much to keep it nice and light and moist, fold through gently until just-combined. Transfer the batter into a 9×5-inch loaf tin and bake in the middle of the oven for 60 – 75 minutes or until a skewer comes out clean. Allow to cool in the tin for 30 minutes before turning out and slicing.