It doesn’t matter how green the bananas are when I buy them, I inevitably end up with 2 or 3 that, at the end of the week, have gone brown. While they may not be the best for eating raw, these brown beauties are the key to my moist and delicious banana rum bread.
I got the idea of using oil instead of butter from a Nigella Lawson recipe for banana butterscotch muffins, and it’s a tip I swear by. Less bowls and effort required.
I throw spiced dark rum into my banana rum bread to make it feel grown up. It’s also a great way to use up the dregs of a bottle that’s been hanging around in the cupboard after a party.
Bake this when you’ve got friends coming for tea, to fill your home with the most delicious and welcoming smell.
Banana Rum Bread
Transform overripe bananas into this gorgeously squidgy banana rum bread
- 3 brown bananas (peeled)
- 125 ml oil
- 75 ml dark rum
- 1 tsp vanilla extract
- 2 large eggs
- 150 g caster sugar
- 250 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1/2 tsp salt
- 50 g walnuts (chopped (optional))
- Heat the oven to 170 degrees C.
- Grease a loaf tin with butter and line the bottom with greaseproof paper.
- Mash the bananas in a large mixing bowl and set aside.
- Add the oil, rum and vanilla to a jug, then crack the eggs straight into the jug and beat until combined.
- Add the sugar to the bananas and mix well.
- Pour the oil, rum and egg mixture into the bananas and sugar.
- Sift in the flour, baking powder, bicarb and salt, then fold together thoroughly, making sure there are no visible pockets of flour.
- Stir through the walnuts (if using).
- Scrape the mixture into your loaf tin and bake in the centre of the oven.
- Check after 35 minutes by inserting a skewer into the centre of the loaf. If it comes out clean, it’s done. If not, keep checking every 5 minutes until done.
- Allow to cool before removing from the tin, cutting into thick slices and devouring with a cup of tea.