Banana bread is one of my all time favourite things to make! It’s simple, uses up leftovers and makes something which you don’t feel too guilty about eating…which is always a plus!
I’ve always used Nigella Lawson’s recipe, her cook books were the ones I grew up reading and learning from, and they largely inspired much of my love of baking.
I do have a tendency to improvise though, as I’m not the most organised baker and often don’t have all the ingredients at home… I have become very good at substituting for example baking powder and baking soda for one another… so a few of the ingredients here are changed from the original, but it still tastes pretty yummy 😉
150g Caster Sugar
2 x Large Eggs
4 x Small Mashed Bananas (preferably very ripe)
100g Currants, Raisins or Sultanas
75mls Dark Rum or Whisky
3.5 tspn Baking Powder (or 2x Baking Powder and 1/2 x Baking Soda)
1/2 tspn Salt
1. Preheat the oven to 170ºC
2. Weigh out your currants, saltanas or raisins and cover them with the booze in a small saucepan. Bring to the boil and then leave to soak for around 1 hour.
3. Combine the flour, baking power and salt into a bowl and set aside to use later.
4. Melt the butter and then whisk with the sugar until it is completely combined.
5. Beat the eggs into the sugar/butter mix and then the mashed bananas and then the boozy currants/saltanas/raisins.
6. Fold in the flour mix a little at a time until it is all combined.
7. If you’re using a metal tin don’t forget to line and greece it, but as you can see I’ve used a silicone mould which I find much more useful for this kind of bake.
8. Bake for about an hour, or until a skewer comes out clean and leave to cool until it comes out of the tin/case very easily (I’d advise running a knife carefully around the edge to loosen it if needed)
9. Remove from the tin and admire your handy work 😉