This is a tip from the lovely and talented Nigella Lawson…I just tried it, and it is great!
Before making your favourite banana bread recipe, take 1/2 cup or so of raisins (for one loaf) and put them in a small saucepan with 1/3 cup dark rum. Bring to a boil, remove from heat immediately and let cool.
Mix up your loaf, and stir these babies in. Nigella said to drain them, I didn’t – just dumped the whole lot in, there wasn’t much to drain as the raisins had soaked most of the rum up.
The resulting banana bread was elevated from “very yummy” to “Mmmmmmmmmmmyummy”. I recommend using a recipe (like mine) that uses butter rather than oil, for an extra rich taste.
Try it! So simple and so good. Thank you, Nigella!
For those of you who do not have a “go-to” basic Banana Bread recipe, this is mine:
1/2 cup butter
1 cup sugar (can cut back to 3/4 cup)
3 medium bananas (ripe), mashed
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
(optional: 1/2-3/4 cup raisins/craisins and/or chopped pecans)
Preheat oven to 350 degrees.
Cream butter and sugar together. Ad eggs one at a time, beating until smooth. Add bananas and vanilla, and blend until combined. If you are adding rummy raisins, add them now.
In second bowl, stir dry ingredients together. Add to wet mixture, stirring only to moisten. Transfer to greased loaf pan (9″x5″) and bake for 1 hour or until done.
Remove from pan after ten minutes, cool on rack and try to leave it alone until the next day. Banana bread always is better the next day!