Banana Bread II RecipeOrigin: Britain Period: Traditional |
Ingredients
100g sultanas 
Banana Bread II Preparation:Method:Add the sultanas and rum to a small saucepan and bring just to the boil. Immediately remove from the heat, cover and leave to infuse for an hour. Drain any excess liquid and discard. Meanwhile sift the flour, baking powder, bicarbonate of soda and salt into a medium bolw and combine well with a wooden spoon. In a separate bowl mix together the melted butter and sugar, beating until well blended. Beat the eggs, one at a time, into the butter mix then add the mashed bananas. Once well combined stir-in the walnuts, sultanas and vanilla extract, beating with a wooden spoon to mix. Now add the flour mixture a third at a time, beating well after each addition. Grease a 23 x 13 x 7cm loaf tin with butter and scrape-in the banana cake batter. Place in the centre of an oven pre-heated to 170°C and bake for about 75 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Once done transfer the cake tin to a wire rack and allow to cool. Serve thickly cut with a cup of coffee. |
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