This recipe is adapted from Nigella Lawson's How To Be a Domestic Goddess. The best bananas for baking are ones that are so ripe, they've turned black. If freezing them, make sure you remove the skin first. I mash mine slightly before freezing in snaplock bags.
|100 g||Sultanas (Main)|
|175 g||Plain flour|
|2 tsp||Baking powder|
|½ tsp||Baking soda|
|150 g||Brown sugar|
|300 g||Mashed banana, very ripe, use about 3 bananas (Main)|
|75 g||Walnuts, roughly chopped|
|1 tsp||Vanilla extract, good quality|
|75 g||Dark chocolate, roughly chopped|
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- Put the sultanas and brandy in a small saucepan and gently bring to the boil. Remove from the heat and set aside until most of the liquid is soaked up.
- Preheat oven to 170C. Grease and line a loaf tin with baking paper. Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a whisk.
- Next, brown the butter. This adds a slightly caramelised flavour. Take the butter and melt in a small saucepan. Give it a good swirl as it starts to turn golden. Remove from the heat as soon as you see small flecks of brown appear.
- Pour butter into a large bowl, and add the sugar. Beat until blended, then beat in the eggs one at a time. Add the mashed bananas, walnuts, brandy sultanas, vanilla and chocolate. Mix together well.
- Add the flour mixture one-third at a time, mixing in well with a wooden spoon. Make sure the flour mixture is fully incorporated before adding the next third.
- Pour the mixture into your loaf tin and bake in the middle of the oven for just over an hour. Keep an eye on it - it will be ready when it's golden brown on top and a skewer comes out reasonably clean. Leave in the tin to cool.
- Serve warm with icecream or cream for dessert. Serve lightly toasted with yoghurt and fruit and honey/maple syrup for breakfast. Or just enjoy slathered in butter.
Also try Delaney's nostalgic