There have have been a few more bananas going uneaten and therefore in a perfectly ripe state for baking with at work recently, so I took it upon myself to take some home and turn them into a piece of baked deliciousness a couple of weeks ago. The result was this rather sumptuous banana, rum and raisin loaf, which I sort of invented from this recipe.
Generally, it’s ideal to soak dried fruit overnight to make sure they properly soak up the flavours of the liquid. However, I only had time to soak the raisins in the rum for about half an hour! I don’t do very well at following soaking instructions (remember my rum and raisin biscuits?) but I usually manage to wing it as I can still taste the booze!
The rest of the loaf was very easy to make. I added a splash of rum to the mix (as I had some rum left over from soaking the raisins) but I’m not sure how much of a difference this made! However, the resulting loaf was lovely – soft, fruity and very definitely tasting of rum.
I would recommend this recipe if you have bananas to use up but would like to make something a little more grown-up than standard banana bread. The great thing is I couldn’t very well tip the leftover rum back into the bottle, so I mixed it with some ginger beer and lime juice for a refreshing drink. Waste not, want not!
Makes 10 slices
- 140g butter, softened
- 140g caster sugar
- 2 eggs, beaten
- 140g self-raising flour
- 1 tsp baking powder
- 2 very ripe bananas, mashed
- 50g raisins
- About 40-50ml rum (I used Captain Morgan’s Spiced)
- Soak the raisins in the rum in a covered bowl for at least 30 minutes, preferably overnight. Drain and reserve the rum.
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 2lb loaf tin.
- Cream the butter and sugar until light and fluffy, adding a splash of leftover rum if you want, then slowly add the eggs with a little flour. Fold in the remaining flour, raisins, baking powder and bananas.
- Pour into the tin and bake for about 30 mins until a skewer comes out clean. Mix yourself a nice drink with the leftover rum while you wait. Cool the loaf in the tin for 10 mins, then turn out on to a wire rack to cool completely.