Monday, April 23, 2007
Banana Bread With Lots of "Depth"
I've tried quite a few banana bread recipes before but this one is definitely the best I've ever made. It is such an aromatic, beautiful loaf and SO easy to make! I basically just threw it together last Saturday in between making dinner. Everyone loved it, even those who don't really like banana bread found it to have a lot of "depth". Here's the recipe. Please try it. It's almost a sin not to.
Makes 8-10 slices
three-quarters cup golden raisins
6 tablespoons or 3 ounces bourbon or dark rum
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
half teaspoon baking soda
half teaspoon salt
half cup unsalted butter, melted
three-quarters cup superfine sugar
2 large eggs
4 small, very ripe bananas, mashed
three-quarters cup chopped walnuts
1 teaspoon vanilla extract
9 x 5 inch loaf tin, buttered and floured or with a paper insert
Put the golden raisins 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 raisins have absorbed most of the liquid, then drain.
Preheat the oven to 325ºF and get started on the rest. Put the flour, baking powder, baking soda 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 raisins 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.