Wattleseed Banana Bread with Lemon Myrtle Icing
3x very ripe bananas
1x beaten egg
1/3 cup melted butter
3tsp baking powder
1cup sugar (brown, raw or white whatever you prefer)
¼ tsp salt
1 ½ cup plain flour (you can use wholemeal if you prefer)
1tsp The Bitter Bush Wattleseed Essence
2Tbs ground roasted Wattleseed
Preheat your oven to 180 degrees Celsius
In a large mixing bowl break up your bananas and mash them with a fork until smooth. Add the melted butter and mix in with fork.
Add the baking powder and salt and mix. With a wooden spoon, stir in the egg, Wattleseed, vanilla essence and sugar. Insure that there are no lumps of sugar if using a brown sugar.
Sift the flour into bowl and combine with a wooden spoon. (Sifting is not essential but will give your bread a lighter texture)
Pour the mixture into a well-greased loaf tin or cake tin if you would prefer (remember that the thinner the batter is spread the faster it will cook and the more you need to monitor it) and bake for 50min to an hour or until a skewer will come cleanly out of the centre of the bread.
Once baked set aside the tin for 10min to cool then turn the bread out onto a cooling rack.
Lemon Myrtle Icing
1cup Icing Sugar 3tsp Hot Water
2tsp The Bitter Bush Lemon Myrtle Essence 60mls Melted Butter
In a high sided mixing bowl place the icing sugar and melted butter. Combine well with a fork so there are as few lumps as possible.
Add The Bitter Bush Lemon Myrtle Essence and combine. Add the water in small increments until the icing mix forms a smooth and creamy paste.
Either pipe or spread the icing evenly over the bread once it is completely cooled. (I would recommend leaving at least an hour.)