July 25, 2014

Banana bread infused with rum soaked sultanas

Been a while since I did some baking, and when I saw a banana bread recipe on Nigella Lawson's website, I thought this would be perfect for a weekend! And I had some rum sitting about too which I was thinking of using up lest I start using it in other ways ;) Also, added to that I had some bananas which no one seemed to be interested in consuming!

Banana chocolate bread with rum soaked sultanas

So, that was what pretty much lead to this bread, and the chocolate was something I added just to on a whim, which I thought would be the perfect combination for the liquor.
Banana chocolate bread with rum soaked sultanas

Sultanas - 2/3 cup
Dark rum - 5 tbsp
Flour - 1 1/4 cup
Baking Powder - 2 tsp
Baking Soda - 1/2 tsp
Salt - 1/2 tsp
Cocoa powder - 1 tbsp
Unsalted butter (melted)- 9 tbsp
Superfine sugar - 3/4 cup
Eggs - 2
Vanilla Extract - 1 tsp
Very ripe banana (mashed) - 2 large
Chopped walnuts (optional) - 1/3 cup

  1. Pour the rum over the sultanas in a saucepan and bring to a boil. Remove from fire and keep covered for about an hour. This helps the sultanas soak in all the rum and distend a little. After an hour, drain the remaining rum and keep aside the sultanas.
  2. Preheat the oven to 170 C.
  3. In a bowl, sift together flour, baking powder, baking soda, cocoa powder and salt together. 
  4. In a separate bowl, melt the butter, add sugar and beat well. Add eggs and vanilla extract to this mixture. Next add the mashed bananas and then the soaked raisins, followed by the chopped walnuts.
  5. Add the sifted flour mixture to the wet ingredients and fold it in.
  6. Pour this mixture into a greased loaf tin  and bake at 170 C for about 40-60 mins. A tester will come clean, on being completely baked.
If you do plan to make it, I must add, it tastes heavenly, and the rum is not that over powering that you would think of opting out. Try it... its a great flavour!

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