Indulgent Banana Bread

Indulgent Banana Bread – with Chocolate and Rum!

Overly ripe bananas. I just can’t bring myself to eat them. Not unless they have been converted to pancakes or ice-cream or better yet this delicious banana bread. This recipe is courtesy of Nigella and it’s awesome. One loaf just isn’t enough for us though – it’s devoured fairly quickly. So this time, I made two loaves, indulged in one but sliced up the second one and froze it to enjoy at a later date : -)

Recipe adapted from the following source:


Preparation time: 30 minutes

Cooking time: 1 ¼ hours

Makes: 8-10 generous slices


  • 100 grams sultanas
  • 75 ml Captain Morgan’s spiced rum
  • 150 grams plain spelt flour
  • 25g Green and Black’s cocoa powder
  • teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 125 grams butter (melted)
  • 125 grams golden caster sugar
  • large eggs
  • 4 small / 3 large very ripe bananas (mashed)
  • 60 grams chopped walnuts
  • 100 grams Green and Black’s 70% dark chocolate, broken into small pieces
  • teaspoon vanilla extract


  1. Put the sultanas and rum or bourbon in a smallish saucepan and bring to the boil.
  2. Remove from heat, cover and leave for an hour if you can, or until the sultanas have absorbed most of the liquid, then drain.
  3. Preheat the oven to 170ºC/gas mark 3/325ºF and get started on the rest. Put the flour, cocoa powder, baking powder, bicarb and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.
  4. In a large bowl, mix the melted butter and sugar and beat until blended.
  5. Beat in the eggs one at a time, then the mashed bananas.
  6. Then, with a wooden spoon, stir in walnuts, chocolate pieces, drained sultanas and vanilla extract.
  7. Add the flour mixture, a third at a time, stirring well after each bit.
  8. Scrape into a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake in middle of oven for 1-1¼ hours.
  9. When it’s ready, an inserted toothpick or fine skewer should come out cleanish.
  10. Leave in tin on a rack to cool.
  11. Eat thickly or thinly sliced, as you prefer. Enjoy!

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