Now, I’ve eaten many banana breads and cakes but this one steals the show. Really, I mean it. It’s for no small reason that Nigella Lawson is called the queen of home cooking. Nigella ‘awesome’ Lawson for that’s what I call her, is just great when she shows us ‘How To Be A Domestic Goddess’. That’s the name of her baking book from where I made this recipe. It totally bowled me over. Did you know she’s not a professional chef? She’s a self taught home cook. Read this dazzling article and those of you who dislike the name of her book because it sounds weird, you may think, will change your mind.
And here’s her recipe for Banana Bread that’s so aromatic when you bake it that it makes your mouth water, not to mention that eating it will tingle your taste buds. It’s a nice large bread, and you can cut out big chunks for yourself, the kids, family and friends.
Sometimes, because ovens differ in their heating, and every oven has a nature of its own, go by instinct. When the cake begins to give out a delicious aroma, check if it’s ready, even if it’s before time.
Here’s the recipe
100 gms sultanas
75 ml bourbon or dark rum
175 gms plain flour
2 teaspoons baking powder
1/2 teaspoon soda bicarbonate
1/2 teaspoon salt
125 gms unsalted butter, melted
150 gms sugar
2 large eggs
4 very ripe bananas( about 300 gms without skin) mashed
60 gms chopped walnuts
1 teaspoon vanilla extract
23 x 13 x 7 cm loaf tin
1 Put the sultanas with the dark rum to boil. When the liquid starts boiling, remove from flame and stand them for an hour or until most of the liquid has been absorbed. Then drain.
2 Preheat the oven to 170 degrees C or gas mark 3.
3 Put the plain flour, baking powder, soda bicarbonate and salt into a medium size bowl and mix with a spoon to combine well.
4 In a large bowl, mix the sugar and melted butter and beat until blended.
5 Put in the eggs one at a time, then add the mashed bananas.
6 Stir in the sultanas, walnuts and vanilla extract.
7 Add the flour mixture, one third at a time, stirring well after each addition.
8 Scrape into a greased loaf tin and bake for 1 to 1 1/4 hour. When a skewer inserted into the cake comes out clean it’s ready.
9 Leave in the tin or on a rack to cool before cutting into nice big chunks and enjoying.