There is a saying that bacon makes everything better. I say, so does booze! You can thank Nigella Lawson as the inspiration behind this bread. It is based on her banana bread recipe that appears in ‘How to be a Domestic Goddess’.
That particular banana bread recipe is one that is made regularly in my kitchen. It is also a fantastic base, which you can tweak and add as you wish. No matter what I seem to do to the original recipe the bread still works out.
As I added more booze, dark spiced rum, and fruit than her original recipe. Plus I omitted the walnuts, there was a tweak in flour quantity. In all, the bread turned out perfectly, although a little lighter in density than the original recipe.
Best enjoyed thickly sliced and slathered in good quality butter.
Boozy Banana BreadPrint Recipe
- 150 grams dates, de-seeded & chopped
- 100 ml spiced dark rum
- 200 grams plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 125 grams butter
- 150 grams caster sugar
- 2 large eggs
- 300 grams mashed ripe banana (approx. 4 small bananas)
- Preheat oven 180 deg C (360 deg F). Line and grease an 11cm x 22cm bread tin.
- In a small saucepan place dates and rum. Bring to a slow simmer and continue to cook until most of the dates have absorbed most of the rum. It will resemble a boozy date jam. Set aside to cool.
- In a large bowl place butter and microwave until melted. Remove from microwave and add sugar beat until blended. Beat in eggs one at a time and then add mashed bananas and date mixture. Sift in flour baking powder, bicarb and salt. Mix until combined.
- Pour mix into your bread tin and bake for around 60 minutes until cooked through. Cool on a wire rack. Serve thickly cut slathered with butter.