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Banana Bread

Perfect for elevenses.

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4 very ripe bananas mashed – plus one spare for decoration
½ teaspoon of Mixed Spice
130 grams unsalted butter (melted)
150 grams caster sugar
2 large eggs
1 tsp vanilla extract
100 grams raisins
75 ml dark rum
180 grams plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt


Mix the raisins and rum together and let soak for a few hours, or overnight.

Preheat the oven to 170ºC/150°C Fan/gas mark 3/325ºF and get started on the rest. Put the flour, sugar, baking powder, bicarb, salt and mixed spice in a medium-sized bowl and whisk together.

In a large bowl, mash the 4 ripe bananas, then mix in the melted butter, eggs, drained raisins and vanilla extract. Add the flour mixture, stirring until just combined.

Scrape into a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and decorate the top with the remaining banana sliced in half lengthwise.

Bake in the middle of the oven for 1-1¼ hours. When it's ready, an inserted toothpick or fine skewer should come out clean-ish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.


Added by: ShiptonLou

Tags: Bread fruit

Add comment
Great Banana Bread

My wife made this today with 4 over ripe bananas. Best home made banana bread we have had. Light, moist and full of flavour. She used spiced dark rum and sultanas. An absolute winner. Worth letting your bananas over ripen for.

John White 29 May 2020


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