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
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 125 grams butter (melted)
- 125 grams golden caster sugar
- 2 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
- 1 teaspoon vanilla extract
- Put the sultanas and rum or bourbon in a smallish saucepan and bring to the boil.
- Remove from heat, cover and leave for an hour if you can, or until the sultanas have absorbed most of the liquid, then drain.
- 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.
- In a large bowl, mix the melted butter and sugar and beat until blended.
- Beat in the eggs one at a time, then the mashed bananas.
- Then, with a wooden spoon, stir in walnuts, chocolate pieces, drained sultanas and vanilla extract.
- Add the flour mixture, a third at a time, stirring well after each bit.
- 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.
- When it’s ready, an inserted toothpick or fine skewer should come out cleanish.
- Leave in tin on a rack to cool.
- Eat thickly or thinly sliced, as you prefer. Enjoy!