Very Moist Banana Bread

Tested Recipe with Slight Adjustment Adapted from Nigella Lawson

Very Moist Banana Bread


100g sultanas
75ml dark rum or bourbon (I’ve used Bacardi rum)
175g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
125g unsalted butter, melted
150g caster sugar
2 large eggs
4 small very ripe bananas (mashed)
60g chopped walnuts
1 tsp vanilla extract

Preparation Instructions:

Put the sultanas and rum or bourbon in a smallish saucepan and bring to the boil. Remove from the 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 170C or gas mark 3 or 325F or 150C fan forced and get started on the rest. Put the flour, baking powder, bicarbonate 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 your wooden spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit. Scrape into a loaf tin (23x13x7cm / 9x5x3 inches) and bake in the middle of the oven for 1 1/4 hrs. When it’s ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.


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