I know, I know, why the big deal about banana bread? There are thousands of recipes out there.
Well, that’s the reason. Thousands of them and I can’t remember which one of them was the one I used last time and really liked.
This one is adapted from Smitten Kitchen’s jacked up banana bread and it is terrific.
- 3 ripe bananas, smashed
- 75 grams melted salted butter
- 190 grams brown sugar (this much sugar makes it more cake like than bread, next time I might dial it down a bit)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 tablespoon spiced rum (apparently this is optional and Deb suggests bourbon. I used Sailor Jerry, because there was no bourbon in our house and I could not bring myself to use the single malts in banana bread)
- 1 teaspoon bicarb soda
- Pinch of salt
- 2 teaspoons cinnamon (Deb uses only 1 teaspoon but I love cinnamon)
- 1 teaspoon nutmeg (again more than Deb )
- Pinch of ground cloves (I forgot to use this, but I will next time. I love all the spices)
- 190 grams plain flour
- Preheat the oven to 170°C.
- With a wooden spoon, mix melted butter into the mashed bananas in a large mixing bowl.
- Mix in the sugar, egg, vanilla and rum.
- Sift the flour with the spices, salt and bicarb soda , then mix into the wet ingredients
- Pour mixture into a buttered 10 x 23 cm loaf pan.
- Bake for 50 minutes to one hour, or until a tester comes out clean.
Delicious. Not sure how long it keeps. This loaf was all gone within 2 days.