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, Pepper Berry & 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
Wattle Seed Ground
Wattleseed is an Australian native spice. It has a nutty and woody flavour and coffee-like aroma. This versatile spice can be used to flavour desserts and meats maximizing the flavour in your cooking. Use in any dish where you want a hazelnut or coffee taste.$4.99