Raisin and Banana Bread

This recipe is adapted from Smitten Kitchen’s Jacked-Up Banana Bread, with the addition of some rum-soaked raisins. I had a heap of bananas that were going nice and speckledly (perfect for banana bread), and I wanted to try something different to my usual Nigella Lawson recipe. But I love the addition of dried fruit cooked with rum to my usual recipe, so decided to include it here. It’s such an easy recipe to whip up, and makes a beautifully moist banana bread. It’s a little intense with the rum soaked raisins – I think the amount of sugar and the rum as well is a bit much, and I will probably reduce the sugar next time.

4 ripe bananas, mashed
90 grams melted butter
3/4 to 1 cup brown sugar (depending on how sweet you like it)
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
1 cup raisins
Slosh of rum or bourbon

Preheat the oven to 175C. Put the raisins in a small saucepan, and slosh in a bit of rum. Heat up until the rum is bubbling and mostly absorbed by the raisins. Set aside.

Mix together the melted butter and mashed bananas in a large mixing bowl. Stir in the sugar, egg and vanilla, and then the spices. Sprinkle the baking soda and salt and stir into the mixture. Finally, stir in the flour, and then the raisin and rum mixture, until well blended.

Pour the mixture into a greased loaf tin, and bake for about 50 – 60 minutes, until a skewer comes out clean. Cool and serve in generous slices.

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