Rum banana bread

Here’s a quick and easy recipe for over-ripe bananas – delicious warm or cold!

• 225g self-raising flour

• 100g butter (room temperature)

• 150g caster sugar

• 450g bananas (the softer the better)

• 1/2 tsp salt

• 2 eggs

• 2 T dark rum (or brandy)

• 1/2 cup mixed dried fruit

• 1/2 cup chopped walnuts

Method:

1. Preheat oven to 180C. Grease and line a 20cm x 12cm loaf tin.
2. 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.
3. When the ingredients are all thoroughly combined, fold in the dried fruit and walnuts.
4. 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.
5. 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.
6. Slice before serving.