Saturday, 14 January 2012

Banana bread

Well, more of a loaf-shaped cake really.

Whenever bananas go past their best, I peel them and freeze them in a freezer bag.  They turn to mush as they defrost, so are perfect for lazy banana bread.  

I used to follow the recipe in 'How to be a Domestic Goddess', but this one's easier, and doesn't rely on having eggs in the house.  It's mostly from this vegan recipe book (I'm currently dairy-free & wanted some recipes that didn't demand ingredients that I can't eat), with Nigella's alcohol-soaked-sultanas added. 

It's more fudgy & substantial than other banana breads I've made, which is good. And if it hangs around too long you could always spread some butter on it and pretend it really is bread.

100g sultanas
75ml rum (or other liquid. I used Stones Green Ginger wine once, and fruit juice would work too)
1 1/2 cups plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/3 cup oil
1/2 cup brown sugar, packed
1 cup mashed banana (about 2 bananas)
1/3 cup milk (I use oat milk)

Put the sultanas and rum in a saucepan, heat until the liquid bubbles, then turn off the heat and leave to soak for at least ten minutes.
Preheat the oven to 175c/350f.  Grease & line a loaf pan.
Combine the flour, baking powder, bicarbonate of soda & salt.
Measure the oil, brown sugar, bananas and milk into a jug and mix using a handheld stick blender (or just mash the banana first and mix it all together).
Mix the dry and wet ingredients together until just combined, then mix in the sultanas.
Spread the mixture in the loaf pan, and bake for 45 minutes, until the top is golden and a skewer comes out clean. Leave to cool.

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