Nigella Lawson - Banana Bread
This recipe was nominated by Dreams Come True Ambassador, Olivia Breen as her favourite tea time treat.
I haven't done a tremendous amount of fiddling with this, but I did once make it, for friends who are more chocolate-crazed than I am, by replacing 25g of the flour with good cocoa powder (not drinking chocolate) and adding 100g of dark chocolate, cut up into smallish chunks. And you could just as easily use the chocolate chips sold in the baking aisle of supermarkets. If you're thinking about giving this cake to children, don't worry, the alcohol doesn't pervade: you just end up with stickily, aromatically swollen fruit.
Ingredients: serves 8-10 slices
100 gram(s) sultanas
75 ml dark rum (or Bourbon)
175 gram(s) Plain flour
2 teaspoon(s) baking powder
½ teaspoon(s) bicarbonate of soda
½ teaspoon(s) salt
125 gram(s) unsalted butter (melted)
150 gram(s) white sugar
2 large egg(s)
4 small banana(s) (very ripe, and mashed - about 300g without skins)
60 gram(s) walnut(s) (chopped)
1 teaspoon(s) vanilla extract
- Put the sultanas and rum or bourbon in a smallish 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.
- Preheat the oven to 170ºC/gas mark 3 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 1-1¼ hours. When it's ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.
Banana Bread recipe by Nigella Lawson (photographed by Petrina Tinslay) taken from How To Be a Domestic Goddess: Baking and the Art of Comfort Cooking, published by Chatto & Windus. Recipe used by permission of The Random House Group Limited and Nigella Lawson and photograph used by permission of Petrina Tinslay.