About this recipe
Nearly every café serves banana bread, but this easy recipe is a great way to use up over ripe bananas at home. The addition of the ground wattleseed lowers the overall glycemic index of the banana bread making it ideal for diabetics. This is because the energy from the banana bread is slowly absorbed into the body making you feel fuller over a longer period of time.
Once baked, the banana bread with wattleseed will keep in an airtight container for a few days or a couple of months in the freezer. I often will bake mini banana bread with wattleseed loafs instead of a large loaf as they are quick to defrost.
Ingredients
2 over ripe bananas
420g (1 ½ cup) self rasing flour
60g (½ cup) plain flour
2 eggs
120g (½ cup) milk
60g ( 4 tablespoons) butter, melted
15g (1 tablespoon) wattleseed ground
160g (2/3 cup) brown sugar
Cooking instruction
Preheat the oven to 180°C. Into a mixer bowl sift the self raising flour and plain flour, then add the brown sugar and wattleseed. Add the milk, eggs, melted butter and bananas. Transfer to your mixer and start off at low speed, then brining up the speed to medium till well mixed.
Lightly grease a loaf pan, then line it with greaseproof paper or baking paper. Then lightly grease the greaseproof paper preventing the banana bread from sticking. Pour the banana bread mixture into the loaf pan up to just over half, as it will rise. Tap the edge of the loaf pan to ensure the mixture is well settled.
Bake in over for 45 minutes. Use a skewer to check if the centre is cooked. If the skewer comes out clean then its cooked. If it comes out a little wet, then continue baking. When you remove from the oven allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool.
The banana bread with wattleseed is best served warm with some butter, however its also great toasted with honey drizzled over the top.