Bush Banana Cake

Enjoy a delicious homemade Bush Banana Cake made with native flavours from Australian Bush Spices. This moist and flavourful banana cake is perfect for morning tea, dessert, or sharing with family and friends across Australia.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients

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
2 tbs Violet baking mix
Lemon Myrtle Drizzle
1 cup (120g) pure icing sugar, sifted
Juice of 1 lemon
1/2 tsp Pink Sweet Dusting Spice

Instructions

Preheat oven to 180°C. Grease a 10cm x 20cm loaf pan and line with baking paper. Cream butter and brown sugar in a stand mixer.
Beat in eggs one at a time, then fold through mashed banana.
Combine flour, bicarb, and ginger in a large bowl. Fold through banana mixture, buttermilk, and
macadamias.
Pour into prepared pan and bake for 55–60 minutes or until a skewer comes out clean. Cool completely on a wire rack.
For the drizzle: whisk icing sugar, lemon juice, and Pink Sweet Dusting Spice until smooth. Drizzle over cooled cake and serve.