There’s nothing quite like the aroma of freshly baked Banana bread and fresh coffee to make your house smell amazing, and it’s also very tasty to enjoy afterwards! This recipe is an adapted version from Nigella’s Banana Bread. Make sure you leave it in the tin until it’s completely cold otherwise it’ll break up as you try to get it out!
100 grams sultanas
75 ml brandy
175 grams plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
125 grams unsalted butter (melted)
150 grams caster sugar
2 large eggs
4 small very ripe bananas (mashed)
60 grams chopped pecans
1 teaspoon ground cinnamon
- Put the sultanas and brandy 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.
- Preheat the oven to 170ºC/gas mark 3/325ºF 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 pecans, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit. Scrape into a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake in the middle of the oven for 1-1¼ hours. When it’s ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.