Macadamia banana bread with lemon myrtle drizzle

Name: Macadamia banana bread with lemon myrtle drizzle recipe
Yield: 6
Ingredients: 150g unsalted butter, softened; 250g brown sugar; 2 eggs, lightly beaten; 200g banana; 300g plain flour; 1 tsp bicarb soda; 1 tsp ground ginger; 80ml buttermilk; 80g macadamias, toasted, roughly chopped (we used Woolworths Macro macadamias); Dried lemon myrtle leaves (optional), to serve; 120g icing sugar; Juice of 1 lemon; 1/4 tsp lemon myrtle powder (from specialty grocers)

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P113 Macadamia banana bread with lemon myrtle drizzle

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by Helena Moursellas

Dec 01, 2022

Helena elevates the classic banana bread with Aussie bush foods.

150g unsalted butter, softened
1 cup (250g) brown sugar
2 eggs, lightly beaten
1 cup (200g) mashed banana (from about 4 small bananas)
2 cups (300g) plain flour, sifted
1 tsp bicarb soda
1 tsp ground ginger
1/3 cup (80ml) buttermilk
80g macadamias, toasted, roughly chopped (we used Woolworths Macro macadamias)
Dried lemon myrtle leaves (optional), to serve

Lemon myrtle drizzle

1 cup (120g) pure icing sugar, sifted
Juice of 1 lemon
1/4 tsp lemon myrtle powder (from specialty grocers)

Method

1.

Preheat oven to 180°C. Grease a 10cm x 20cm loaf pan and line with baking paper. Place butter and brown sugar in a stand mixer with the whisk attachment and mix on low speed until creamy.
2.

Add eggs, one at a time, beating well after each addition. Fold through the mashed banana. Place flour, bicarb, ground ginger and a pinch of salt flakes in a large bowl. Add banana mixture, buttermilk and macadamias and fold to combine.
3.

Pour into prepared pan and bake for 55 minutes-1 hour until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes, then turn onto a wire rack to cool completely.
4.

Meanwhile, for the lemon myrtle drizzle, combine all ingredients and whisk until smooth. Drizzle over cooled banana bread and scatter with lemon myrtle leaves, if using, to serve.