Easy 1 Bowl Gluten Free Wattleseed and Cinnamon Myrtle Banana Bread

Photo features Pure Ochre Wildflowers on Country Bamboo Water Jug and Plate, Place Mat and a Better World Arts Bone China Cake Plate. Courtesy of Sharissa (@the_iuli_clique), 2021.

First Nations peoples have been harvesting and cultivating native herbs, fruits, seeds and roots for centuries. So, spice up your life and try this easy one-bowl-wonder this festive season! This banana bread contains the nutritious and delicious bush spices of Cinnamon Myrtle, and Wattleseed by our partner brand Kakadu Plum Co. This guilt-free recipe is dairy free, refined sugar free and gluten free! It’s also perfect for getting rid of your bananas that are on the soft and mushy side. Enjoy this delight with your visiting friends or family members for breakfast, an easy snack or dessert. 

Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hr 10 minutes
Servings: 10 slices
Yield: 1 loaf

Ingredients:

3 ripe bananas, mashed (3 bananas yield to 1 ½ cups or 337g)
1 egg, beaten
3 tbsps coconut oil, melted
½ cup brown sugar, packed
2-3 tbsps maple syrup or honey
3 ½  tsps baking powder
1 pinch of salt
½ tsp Cinnamon Myrtle, finely ground
1 tsp Kakadu Plum Co. Ground Wattleseed
¾ cup unsweetened almond milk (or other dairy-free milk)
1 ¼ cup almond meal
1 ¼ cup buckwheat flour
1 ¼ cup gluten-free rolled oats 
Optional extras: add a handful of chopped walnuts or pecans.

Kakadu Plum Co.’s  Wattleseed Ground available via Yarn. Courtesy of Yarn, 2021.

Method:

1. Preheat the oven to 170 C and line a 9 x 5 inch loaf pan with baking paper.

2. Grab a large mixing bowl and mash the bananas. In the same bowl, add the wet ingredients of the egg, almond milk, melted coconut oil and maple syrup. Whisk or beat together until well combined.

Mashing the bananas. Courtesy of Shutterstock (Elena Shashkina), 2021.

3. Sift in the baking powder, almond meal, buckwheat flour and brown sugar. Fold into the batter, the wattleseed, cinnamon myrtle, pinch of salt, gluten-free rolled oats and any extras like chopped nuts.

4. Pour the batter into the lined loaf pan and sprinkle the top with some extra ground wattleseed. Bake for 1 hour, or until a skewer inserted into the centre of the bread comes out clean.

5. Remove from the oven, place onto a wire rack and allow to cool completely in the loaf pan. Make sure you let the banana bread cool before slicing, otherwise it will be too tender to hold its form and will crumble apart.

Serving: warm up the bread and spread with butter or drizzle with honey. For neat slices, use a clean sharp knife and wipe it between cutting each slice. 

Storage: Store the leftovers in a container for up to 3-4 days in the fridge or cupboard. For longer storage, slice up the bread and freeze it for up to 1 month.

Recipe adapted from Minimalist Baker and The Australian Superfood Co., 2021.