Coffee, Wattleseed and Banana Loaf
Ratings
First Nations chef Keith Munro adds rich depth to a classic snack with native wattleseed and NESCAFÉ Blend 43.
Prep time
15 min
Cook time
75 min
Serves
10
INGREDIENTS
INGREDIENTS FOR
10 SERVINGS
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METHOD
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Preheat oven to 160°C/140°C fan forced. Grease and line a 26cm x 13cm loaf tin with baking paper. Combine 2 tbsp wattleseed and honey in a bowl and set aside. Combine butter, sugar and vanilla in a separate bowl with a wooden spoon (do not cream). Add eggs, one at a time, beating until just combined.
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Mash bananas and add to mixture along with coffee and the honey and wattleseed mix. Stir until well combined. Add to butter mixture.
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Combine flour, bicarb soda, baking powder and salt in a clean bowl. Stir flour mixture into banana mixture. Spoon into prepared loaf tin, smoothing the top with the back of a spoon.
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Mix sugar and remaining 1 tbsp of wattleseed in a bowl. Sprinkle over loaf. Bake for 1 hour 15 minutes or until cooked through when tested in the centre with a skewer. Stand for 15 minutes in tin before transferring to a wire rack to cool. Pair with a cup of NESCAFÉ Blend 43!
TIP:
Try and ensure you are purchasing bush foods from Indigenous owned businesses
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