Wattleseed and Coconut Banana Bread with a Mango and Lemon Myrtle Salsa

This is a lovely 'bread' to enjoy at any time. Eat it warm from the oven with lashings of butter or dress it up with this lovely fresh mango salsa


2 eggs

300ml buttermilk

1 TBS wattleseed

2 TBS boiling water

21/2 cups plain flour

2 tsp baking powder

1 cup castopr sugar

2 cups shredded coconut

80g unsalted butter

3 medium, ripe bananas , mashed

Mango, Passionfruit and lemon Myrtle Salsa

Pre-heat the oven to 180C and grease a standard loaf tin ((aaprox 23cm x 13 cm) and line the base with baking paper, cut to size.

Steep the wattleseed with the boiling water and let cool to room temperature.

Whisk by hand with a balloon whisk the eggs and buttermilk until combined and then whisk through the wattleseed ( it will resemble wet coffee grounds)..

Sieve the flour with the baking powder into a separate bowl and add the sugar and the shredded coconut and make a well in the centre.

Gently stir in the egg, milk and wattleseed mix.

Stir in the melted butter and the mashed bananas until just combined. Don't overmix as it will make for a tough texture.

Pour the mix into the prepared loaf tin and place on the middle shelf  in the oven. Bake for 30 minutes and then turn the tin and bake for a further 20-30 minutes, until an inserted skewer comes out clean and the top of the loaf will bounce back if gently pressed.


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