Banana Bread



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.

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