Totally will make you go bananas! I literally swallowed the two thick slices, because the bread just melted in my mouth and not just because of that, it's mouthwateringly delicious. Also I made some special butter, the idea I stole from Cafe NOP which takes the whole experience to another level, really. Talking about some mad Saturday morning enjoyment here.. That's the highway to all sorts of funny and original addictions. How about I introduce myself to you: "Hello, I am Merle and I am addicted to Banana Bread." Simple as that!
I've copied the recipe from Nigella Lawson's website (my comments are in brackets)
75ml bourbon or dark rum (I had light)
175g plain flour (I didn't have enough of plain flour, so I used spelt flour, which is the healthier version of flour)
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g unsalted butter, melted
2 large eggs
4 small, very ripe bananas (about 300g weighed without skin), mashed
60g chopped walnuts
1 teaspoon vanilla extract
Wash the raisins and mix with the alcohol. Leave it there. I had them for about 20 minutes, but that was clearly not enough. What Nigella suggests is to put the sultanas 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 sultanas have absorbed most of the liquid, then drain. Next time if I decide to include raisins and alcohol I will take her advice. But personally I think those two are not so vital in this recipe.
Preheat the oven to 170ºC and get started on the rest. Put the flour, baking powder, bicarb 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 sultanas 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 1–11/4 hours (60-75 minutes). When it’s ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool.
Butter should be at room temperature. Mix in some cardamon and cinnamon. No sugar nor salt. Easy and delish!
Music suggestion for today is something that just like this bread makes you lose sense of time, at least this is what this song does to me - Carl Kennedy "Ride the Storm" (Original Mix) (Club mix does not do the trick! ;))
"Tomorrow doesn't have to be just another yesterday.. Life goes on, ride the storm.."
P.S. Now with all that left-over rum who's up for some mojito tasting?