cake

Banana bread

The kids love this and a good way to use up those bananas that have gone black and squishy that the kids wont touch. A little bit of planning needed as I soak the sultanas overnight in rum - ready for cake making first thing in the morning.

100g sultanas
100ml rum - enough to cover the sultanas.
175g plain flour
2 tsp baking powder
1/2 tsp bicarb of soda
125g salted butter
150g molasses sugar
2 large eggs
4 very ripe bananas, mashed.
1 tsp vanilla extract
Large loaf tin, well buttered.

Soak the sultanas overnight in rum.

Preheat the oven to 170C

Add the flour, baking powder and bicarb to a bowl. In a pan melt the butter and sugar, until amalgamated but don't over heat it. When coolish, mix the eggs into the pan one by one, then add the vanilla, the mashed up bananas, the sultanas and the remaining rum juices. Give it a good stir to mix it all up, then pour into to the dry ingredients and mix with a spoon - it will look rather runny. Transfer it to the loaf tin and cook in the oven for about an hour.

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