Makes 1 loaf
Banana bread is a well-known homemade treat. Many families have their trusted recipe, but this one has a special twist. A subtle lemony taste is added with Westfalia Lemon Flavoured Avocado Oil, combined with ground mixed spice and chopped macadamia nuts. This banana bread is topped with a zesty nut crumble – sure to become your new family favourite.
30 ml (2 tbsp) soft brown sugar
75 ml (30 g) chopped macadamia nuts or almonds
1,2 ml (¼ tsp) ground mixed spice
finely grated rind of 1 small lemon
3 small-medium, ripe bananas
2 large eggs, beaten
100 ml soft brown sugar
80 ml (⅓ cup) Westfalia Lemon Flavoured Avocado Oil
180 ml (¾ cup) buttermilk
5 ml (1 tsp) vanilla essence
500 ml (2 cups) stoneground or ordinary cake flour
2,5 ml (½ tsp) bicarbonate of soda
2,5 ml (½ tsp) baking powder
5 ml (1 tsp) ground mixed spice or cinnamon
125 ml (50 g) chopped macadamia nuts or almonds
1. Preheat oven to 180 °C. Lightly grease and line a 1,5 litre bread tin with baking paper.
2. Nut crumble: Mix all the ingredients together and set aside.
3. Batter: On a plate, mash bananas with a fork.
4. Beat eggs, sugar, avocado oil, buttermilk, and vanilla together in a large mixing bowl until well combined. Stir in the bananas.
5. In a separate bowl, sieve dry ingredients together. Stir in the nuts to coat with flour – this helps to prevent the nuts from sinking to the bottom of the bread.
6. Fold dry ingredients into the banana mixture until no dry flour is visible. Take care not to overmix.
7. Spoon batter into bread tin and sprinkle nut crumble on top. Lightly press into the batter.
8. Bake for about 1 hour or until a cake tester comes out clean. Take care that the topping does not become too dark. Cover lightly with foil, if necessary.
9. Allow to stand for 1-2 minutes in the tin. Carefully remove from the tin. Serve warm as a teatime treat or dessert (see tip). Or allow to cool on a cooling rack before slicing.
1. If the bananas are very big, they will add more moisture to the batter and the bread may take a little longer to bake.
2. Banana bread is a great way to use up overripe bananas – the riper the bananas, the sweeter the bread will be.
3. Banana bread for dessert: Cut banana bread into thick slices and serve as is or toasted with scoops of vanilla or chocolate ice cream and extra nut crumble.
4. Banana bread French toast: Dip thick slices of the banana bread into beaten eggs. Add a pinch of cinnamon or mixed spice to the eggs for extra flavour. Fry bread in a thin layer of Westfalia Lemon Flavoured Avocado Oil. Serve hot with banana slices and a drizzle of honey.