banana rum bread, the eternal love

i have baked for almost two years now, but i always remember that banana bread is one of my first recipes i tried back then. i never forget the simplicity of the process which made me fall in love with these baking-world. it was so easy that i couldn't stop imagining it over and over again, that made me want to make it again and again every single time i feel the urge to bake.

banana bread has its sweetness from the natural taste of the banana, bring out the rich flavor of fruit and the moist texture of bread. with a bit salt, it become sweet-salted - the taste that are not easy to forget.

this recipe belongs to nigella lawson, whom i believe is, one of the infamous chef. she added rum into the recipe, which is so clever. i love every bites of this banana rum bread, and even planning to bake another batch!

Recipe: Banana Rum Bread by Nigella Lawson (with a little adjustment)

2/3 cup black raisin
5 tbsp rum
1 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
9 tbsp unsalted butter (melted)
1/2 cup fine sugar
2 large eggs
2 large ripe bananas, mashed
1/3 cup chopped almond
1 tsp vanilla extract

1. put the black raisins and rum in a saucepan, and bring to boil.
2. remove from heat and set aside for 30 mins, until the raisins absorbed the rum. then drain.
3. preheat oven to 170 deg C.
4. put the flour in a medium bowl, add in salt, baking powder, and baking soda. combine well using a wooden spoon.
5. in a large mixing bowl, mix the melted butter and sugar, beat until blended. beat in the egg one at a time, then mix in the mashed bananas.
6. with your wooden spoon, add in the almond, black raisins, and vanilla extract. combine well.
7. add the flour mixture, 1/3 at a time, stir well after each bit.
8. scrape into a loaf tin (23 x13x7cm) and bake at the middle rack for 1 hour - 1 1/4 hour.
9. after 1 hour, check with a skewer or a toothpick. if it comes out clean, then it's ready!
10. cool in the rack for a while and serve warm!


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