Recipes » Banana bread
Straightforward banana bread with rum raisins and vaguely Jamaican-inspired spices.
Author: Seth Price
Date published: 25 August 2022
Prep time: 15 minutes
Cook time: 1 hour
Yield: About 12 servings
- 85g (6T) unsalted butter, plus some for greasing pan
- 30g (2T) neutral oil such as canola
- 100g granulated sugar
- 20g (1T) honey
- 10g (2t) molasses
- 3 ripe, nearly blackened bananas, mashed
- 2 large eggs
- ½t orange extract, or ¼t orange oil
- 1t freshly grated ginger
- Splash vanilla extract
- 180g (¾c) unbleached all-purpose flour
- 1t baking soda
- Large pinch salt
- Dash ground allspice
- Pinch freshly grated nutmeg
- About 75g (2½oz) raisins, soaked in rum overnight
- 100g walnuts, chopped and lightly toasted
- Preheat oven to 175°C (350°F, gas mark 4).
- Grease a sufficiently sized loaf pan with butter, then flour. Set aside.
- In a sufficiently sized bowl, cream together butter, oil, sugar, honey and molasses till homogeneous. Add bananas (must already be mashed at this stage), eggs, orange extract/oil, ginger and vanilla and mix till just combined. Sift together flour, baking soda, salt, allspice and nutmeg, then mix with wet ingredients just until no streaks of flour are visible. Fold in raisins.
- Dispense batter into pan and level. Scatter walnuts evenly on top of loaf and press in slightly. Bake till a cake tester comes out mostly clean: about 45–55 minutes. Let cool at least 10 minutes before overturning. Serve warm, or let cool on a wire rack. Store completely cooled leftovers in an airtight container.