Rum And Banana Bread


I’m pretty sure most households at times end up with a few bananas sitting in the fruit bowl that nobody will touch as they have gone pass the point of ripe! Well, this very simple recipe can turn those bananas into something pretty special. The aroma that fills the house while its cooking is just amazing. The rum soaked sultanas add a wonderful little extra flavour to this delicious loaf.

What you will need

100g (4ozs) sultanas
75ml (3flozs) bourbon or dark rum
175g (6ozs) plain flour
2 teaspoons baking powder
Half a teaspoon bicarbonate of soda
Half a teaspoon salt
150 ( 5ozs) unsalted butter, melted
150g (5ozs) sugar
2 large eggs
4 small, very ripe bananas (about 300 g weighed without skin), mashed
60g (2ozs)chopped pecans
1 teaspoon vanilla extract
23×13×7 cm loaf tin, buttered and floured or with a paper insert

How to make your banana bread

1. Put the sultanas and rum or Bourbon in a smallish saucepan and bring to boil. Remove from the heat, cover and leave for an hour if you can, or until the sultanas have absorbed most of the liquid, then drain.

2. Preheat the oven to 170°C/gas mark 3 and get started on the rest.

3. Put the flour, baking powder, bicarb and salt in a medium sized bowl and, using your hands or a wooden spoon, combine well.

4. 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 a wooden spoon stir in the pecans, drained sultanas and vanilla extract.

5. Add the flour mixture, a third at a time, stirring well after each bit.

6. Scrape into it the loaf tin and bake in the middle of the oven for 1 to 1 1/4 hours. When it’s ready, an inserted toothpick all fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.

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