The best banana bread courtesy of Nigella

The best thing about not eating bananas is they ripen perfectly to turn into delicious cakes. The recipe states bourbon but I’d run out so have substituted Sailor Jerry’s rum!

Ingredients
100g sultanas or good raisins or a mixture of both
75ml bourbon
175g plain flour – plus more for dusting the pan
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
125g unsalted butter, melted
150g sugar
2 large eggs
4 small ripe, soft, darkly speckled bananas, mashed (about 300g when weighed without skin)
1 teaspoon vanilla extract

Method
Preheat the oven to 170 C/ gas mark 3, and put oven rack to lower middle position.

Line with baking parchment a 8 inch square baking tin.

Put the sultanas with the rum or bourbon in a smallish saucepan and bring to the boil.

As soon as the alcohol bubbles, remove from the heat, cover and leave for an hour or so, until the sultanas have absorbed most of the liquid,

Put the flour, baking powder, bicarb and salt in a bowl and mix together.

In a large bowl (we use an electric mixer) beat together melted butter and sugar until well blended.

Beat in the eggs one at a time, then the mashed bananas.

With a wooden spoon, mix in the drained sultanas and vanilla extract.

Add the flour mixture, a third at a time. Do not overmix.

Scrape the batter into the prepared loaf pan.

Bake until the loaf is golden brown and a toothpick inserted in the middle comes out clean, about 55 minutes (but can take longer, depending on your oven and how full your tin, eg if you have used bigger bananas).

Leave in the tin to cool (for at least five minutes, or longer), then put on a rack.IMG_5348.JPG


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