Rum banana bread
Here’s a quick and easy recipe for over-ripe bananas – delicious warm or cold!
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225g self-raising flour
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100g butter (room temperature)
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150g caster sugar
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450g bananas (the softer the better)
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1/2 tsp salt
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2 eggs
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2 T dark rum (or brandy)
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1/2 cup mixed dried fruit
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1/2 cup chopped walnuts
Method:
- Preheat oven to 180C. Grease and line a 20cm x 12cm loaf tin.
- Peel and mash the bananas. Mix all of the ingredients (except the dried fruit and walnuts) together. You can do this in a food processor or by hand in a mixing bowl.
- When the ingredients are all thoroughly combined, fold in the dried fruit and walnuts.
- Spoon the batter mixture into the loaf tin, spread it out evenly and bake for approximately 1 hour or until an inserted skewer comes out clean.
- When the banana bread has risen, golden brown on top and cooked through, remove it from the oven and set aside to cool on a wire rack.
- Slice before serving.