Banana Bread Recipe From the Delicious Mountain Chalet Company
This is straight from Nigella Lawson's Domestic Goddess, a book that has proved invaluable when it comes to cakes and desserts and is amongst the 5 books that get carried everywhere. I don't really do a lot of fiddling with this, sometimes I use chocolate chips instead of walnuts, sometimes no nuts at all, sometimes a different liqueur...
1. Put the sultanas and rum or bourbon into a smallish pan and bring
to the boil.
2. Remove from the heat and cover for an hour or until the sultanas have absorbed the liquid.
3. Preheat the oven to 170°C.
4. Put the flour, baking powder, bicarbonate of soda and salt into a medium mixing bowl and combine with your hands.
5. In another mixing bowl, mix the melted butter and sugar and beat until blended.
6. Beat in the eggs one at a time, then add the mashed bananas.
7. Add the walnuts, sultanas and vanilla extract, stir with a wooden spoon.
8. Add the flour mixture a little at a time, stirring between each addition.
9. Pour into the prepared loaf tin and bake in the middle of the oven for 1 - 1 1/4 hours.
10. It's ready when an inserted skewer comes out cleanish.
11. Leave in the tin on a wire rack to cool, serve in thick or thin slices, slightly warm with salted butter is delicious.
Makes 8-10 slices
75ml bourbon or dark rum
175g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
125g butter, melted
2 large eggs
4 small, very ripe bananas
(about 300g weighed
without skin), mashed
60g chopped walnuts
1 tsp vanilla extract
23 x 13 x 7 cm loaf tin, buttered and floured or with a paper