breads and rolls recipes sweet

Banana Bread

There is no better way to wake up, than to a freshly baked sweet treat and morning coffee.

This is the very first banana bread I’ve ever made. And the recipe choice was spot on! It comes from “How to be a domestic goddess” by Nigella Lawson. She’s right saying “it’s fabulously easy” to make.

The smell was wonderful and it tastes oh-so-good!



100g sultanas

75ml bourbon or dark rum

175g plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

125 unsalted butter, melted

150g sugar

2 large eggs

4 small, ripe bananas (about 300g weighed without skin), mashed

60 g chopped walnuts

1 tsp vanilla extract


Put the sultanas and rum or bourbon in a small 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. (not everyone likes the smell of heated rum, I had to open all windows to get rid of that)

Preheat the oven to 170ºC (160ºC fan forced) and get started on the rest: put the flour, baking powder, bicarb 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 the loaf tin and bake in the middle of the oven for 1 hour (or until an inserted toothpick come out clean). Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.

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