Banana & Aniseed Myrtle Bread
Written by Kevin Kapusi Starow
This is a delicious combination and the perfect way to utilise your leftover bananas. If you are anything like me. You have a few bananas in the freezer because it's criminal to throw them out. So store them there till you have a use, but for what?
Aniseed Myrtle is an Australian native ingredient or Bush Tucker food, which has been used by indigenous communities, for more years than many more popular ingredients. You can easily purchase the Myrtle online Here.
This recipe is very simple and can be mostly mixed in a food processor. Please try to use the best ingredients that you can afford, for the best results.
Just so you know, gula melaka is a darker form of palm sugar, which is prized for its flavour over just sweetness. It can be purchased from many good Asian grocery stores. You can replace this with white sugar, though be aware, that you will lose a lot of flavour and moisture. I would not recommend it, as the palm sugar adds a whole other element to this recipe, which cannot be replicated with other sweeteners alone.
Gula melaka is relatively easy to purchase and is extremely cost-efficient, once you use it you will be searching for other ways to use it. I promise you!
Banana & Aniseed Myrtle Bread
Equipment
- 1 Blender
- 2 Mixing bowl
- 1 Baking Tins
Ingredients
- 350 gm Banana
- 250 gm Gula Melaka - Palm Sugar, grated
- 163 gm Vegetable Oil
- 100 gm Eggs - whole
- 200 gm Flour
- 7.5 gm Baking Powder
- 25 gm Aniseed Myrtle - powder
- 64 gm Wallnuts - toasted
- 5 gm Cinnamon Powder
- Vanilla Paste
- Salt
Instructions
- Combine the flour, myrtle, baking powder, cinnamon, and a pinch of salt, then pass through a fine strainer to remove any impurities.
- Pre-heat the oven to 160c
- Into a blender combine the oil and the sugar till well incorporated.
- Add the banana and vanilla, then continue to blend till smooth, no lumps.
- Add the eggs one by one till well incorporated.
- Now combine the wet ingredients with the dry and mix well, do not overmix.
- Divide the mix into bread tins and bake for 50 mins, test after 40 mins and adjust the timing as you see fit.
- Remove from the oven and allow to cool on a wire rack.
Banana & Aniseed Myrtle Bread
