- 100g sultanas
- 75ml bourbon or dark rum
- 175g plain flour
- 2 teaspoons baking powder
- half teaspoon
- bicarbonate of soda
- half teaspoon salt
- 125g unsalted butter,melted
- 150g sugar
- 2 large eggs
- 4 small, very ripe bananas (about 300g weighed without skin), mashed
- 60g chopped walnuts
- 1 teaspoon vanilla extract
- 23 x 13 x 7cm loaf tin, buttered and floured or with a paper insert
- 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 to 1 and a quarter 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.
Serves: Makes 8-10 slices
To see more recipes from my favourite cook, go to Nigella’s website.