There are days I crave for banana bread, looking out for the rippest bunch of bananas at the supermarket just so I can turn them into banana bread!
P.S the amount of rum used in this recipe barely hits you and would mostly evaporate away, so fret not, if you’re thinking to serve these to the little ones
Recipe adapted from Nigella’s
If you’re in search for a great banana bread recipe, that yields a moist flavourful base, yet has a crisp texture to it’s crust, look no further. This recipe works perfectly.
I’ve adapted this recipe from none other than the very talented Nigella. I’ve swapped sultanas with delget noor dates to better suit my husband’s palette as well as adding a sprinkle of granulated sugar on the top so it comes out crusty, full of robust caramel flavour and crispy the top.
Bakes: 8-10 slices
•100 grams delget noor dates cut into small pieces
•75 millilitres myer’s rum
•175 grams all purpose flour
•2 teaspoons baking powder
•½ teaspoon bicarbonate of soda
•½ teaspoon salt
•125 grams unsalted butter (melted)
•150 grams caster sugar
•2 large eggs
•4 small very ripe bananas mashed (approx. 400g total weight with skins on)
•1 extra whole banana, sliced into halves for topping
•60 grams chopped walnuts
•1 teaspoon vanilla extract
•sprinkle of granulated brown sugar
-Put the cut dates and rum in a small saucepan and bring to the boil. Leave it to cool until dates soak up all remaining rum.
-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 170ºC. Mix the flour, baking powder, bicarbonate soda and salt in a medium-sized bowl until combined well.
-In a large bowl, mix the melted butter and sugar and beat until blended. I’ve use a hand hand blender for this.
-Next, add in the eggs one at a time followed by the vanilla extract.
-Add the flour mixture, a third at a time, beating well.
-Complete by stirring in walnuts, dates and mashed bananas then scrape into a loaf tin, add the cut banana sliced at the top, and sprinkle granulated sugar at the top.
-Bake in the middle of the oven for 1 – 1/2 hours at 170°c. When it’s ready, an inserted toothpick or fine skewer should come out clean.
-Leave in the tin on a rack to cool and enjoy!