Made Banana Bread this weekend. The recipe is from Nigella Lawson’s recipe book, super easy to prepare as long as you have the right ingredients, utensils and most importantly -a friend like I do 🙂
If you are thinking of giving this cake to children, don’t worry, the alcohol doesn’t pervade, you just end up with aromatically swollen fruit.
Here is how the recipe goes-
- Scant Half cup golden raisins
- 3 ounces rum (enough to soak raisins)
- 1 cup plus 2 tablespoons all purpose flour
- 2 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (melted) 175 gms
- 1/2 cup sugar – 150 gms
- 2 large eggs
- 4 small very ripe bananas – mashed
- 1/4 cup chopped walnuts
- 1 tsp vanilla extract
- a (~9*5 inch loaf pan, buttered and floured or with paper indent)
Put the raisins in a small/medium sized saucepan and bring to the boil. Remove from the heat, cover and leave for an hour if you can, or until the raisins have absorbed most of the liquid, then drain.
Preheat the oven to 170ºC or 325ºF and get started on the rest. Put the flour, baking powder, baking soda and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.
In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the walnuts, drained raisins and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit. Scrape into a loaf tin and bake in the middle of the oven for 30 minutes . When it’s ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer . Enjoy the yummylicious banana bread 🙂