Roasted Wattleseed & Cinnamon Myrtle Banana Bread

Banana bread is one of those classic comfort foods that fills the entire house with a sweet aroma and seems to make everything that little bit better. This banana bread does all that and more. It’s super-moist texture melts in your mouth and the addition of our award-winning Roasted Wattleseed extract, Roasted Wattleseed and Cinnamon Myrtle turns it from a simple banana bread into something magical and quite possibly the best-ever. And it’s also gluten, dairy and refined sugar free.

  1. Preheat oven to 165°C and grease a 9 x 5 inch loaf pan and line with baking paper.
  2. In a large mixing bowl beat the coconut nut oil, honey or maple syrup together with a whisk or electric stand mixer, until creamy. Add the eggs and beat for 1 minute, then mix in the mashed banana and milk until well combined.
  3. Sift the buckwheat flour, almond meal and baking soda. Add to wet ingredients and mix until just combined.
  4. Mix in the Roasted Wattleseed Extract, Roasted, Ground Wattleseed, Cinnamon Myrtle and salt. If you’re adding any extras like nuts, choc-chips or dried banana, gently fold them in now.
  5. Pour the batter into your greased loaf pan and sprinkle lightly with a little extra Roasted, Ground Wattleseed.
  6. Bake for 50 to 60 minutes, or until a skewer inserted into the center comes out clean.
  7. Remove from oven and allow to cool in the loaf pan for about 10 minutes before transferring your loaf to a wire rack to cool before slicing.
  8. To serve dust with a little icing sugar and a dollop of cream or just eat it as is

Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie

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