First Nations chef Keith Munro adds rich depth to a classic snack with native wattleseed and NESCAFÉ Blend 43.
Prep time 15 min
Cook time 75 min
Serves 10


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  1. Preheat oven to 160°C/140°C fan forced. Grease and line a 26cm x 13cm loaf tin with baking paper. Combine 2 tbsp wattleseed and honey in a bowl and set aside. Combine butter, sugar and vanilla in a separate bowl with a wooden spoon (do not cream). Add eggs, one at a time, beating until just combined.
  2. Mash bananas and add to mixture along with coffee and the honey and wattleseed mix. Stir until well combined. Add to butter mixture.
  3. Combine flour, bicarb soda, baking powder and salt in a clean bowl. Stir flour mixture into banana mixture. Spoon into prepared loaf tin, smoothing the top with the back of a spoon.
  4. Mix sugar and remaining 1 tbsp of wattleseed in a bowl. Sprinkle over loaf. Bake for 1 hour 15 minutes or until cooked through when tested in the centre with a skewer. Stand for 15 minutes in tin before transferring to a wire rack to cool. Pair with a cup of NESCAFÉ Blend 43!
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