Banana, Rum, Pepperberry & Wattleseed Bread

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With a resurgence in popularity, the humble banana bread has become a favorite amongst Aussie households lately, so I thought it the perfect time to share my super-tasty Banana, Rum, Pepperberry & wattle seed bread. Moist, sweet, fragrant, and a little bit 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 wattle seed in the loaf adds a wonderful coffee/cinnamon-like toasted flavor, the pepper berries 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, or alternatively, pop them in a 180-degree oven for about 5 minutes until their outer skin is blackened and they’re soft and gooey inside.

Spices used in this recipe

Method

  1. Preheat your oven to 180C. 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.

  2. 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.

  3. 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.

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