21 September 2015

banana bread the domestic goddess way

When it comes to baking, I trust Nigella Lawson with all my heart. Her fairy cakes? Fail-safe and tasty. And spiced Christmas cookies? Wonderful. Baked goods aside, she also has a peanut noodle dish that I have been eye-ing up on her website. So when life presented itself in the way of ripe 59 cent bananas at a local grocery store, the only smart thing to do was to bake banana bread. 

This recipe is one of the best, my mum said so! The rum-soaked raisins add just the right, spiced touch. Plus, you can just dump all the yummy extra rum into the batter as well, instead of draining it away like the original recipe said to do because that would be a silly waste of rum. I'm sure that this banana bread can be made vegan easily enough; just substitute the eggs for flax eggs or a mix of oil, water, and baking powder. 

However you make it, this banana bread will leave your place smelling wonderful (and bring all the boys to the yard?). Cut yourself a thick slice then enjoy with a mug of hot tea and a wooly blanket. Because you deserve to. 

  •  cup dark raisins
  • 5 tablespoons spiced rum
  • 1 ¼ cups all-purpose flour (unbleached is preferable)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 9 tablespoons unsalted butter (melted)
  • ¾ cup sugar (I used raw coconut sugar)
  • 2 large eggs
  • 4 small very ripe bananas
  •  cup chopped pecans
  • 1 teaspoon vanilla extract

  1. Put the raisins and rum in a small saucepan and bring to a boil. Once boiling, remove from heat, cover, and let sit for about an hour so that the raisins absorb most of the liquid. Drain once they are nice and plump and loaded with rum.
  2. Preheat the oven t° F. In a medium bowl mix together the flour, baking soda and powder, and salt with a wooden spoon until well combined. 
  3. In a larger bowl, blend the melted butter and sugar. Add in the eggs one at a time, stirring with your wooden spoon, then mix in the pecans, drained raisins, and vanilla extract. 
  4. Now it's time to add the dry to the wet. Pour the flour mixture one third at a time into the wet ingredients, mixing thoroughly after each addition. Pour the batter into a parchment lined loaf pan, place in the oven, and bake for 1-1¼  hours. 

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