Rum Raisin Banana Bread, a Nigella Lawson Recipe

Nigella Lawson shares this banana bread recipe in her book, “How to be a Domestic Goddess”. I can’t say I’ve made much progress on the “domestic goddess” description but if making this bread sets me on that path then I am on my way! There are many banana bread recipes out there and this one is a favorite of mine for several reasons. It is a moist banana bread, the raisins are first soaked in rum (which cooks off during baking) and they lend a chewy sweetness to the bread. The banana bread is quick to mix together then it bakes on a low 325 degrees for over an hour and the smell fills the house as though you’ve worked all day in the kitchen. Also, because this bread is so moist it travels well through the mail and will still be fresh when received by a friend across the miles. This loaf is headed to my grandmother and I hope she’ll enjoy it.

Ingredients:
1/2 cup raisins
6 Tablespoons dark rum
1 cup plus 2 TB flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, melted
1/2 cup sugar
2 eggs
4 small, ripe bananas, mashed
1 teaspoon vanilla extract

Directions:
1. Put the raisins and rum into a small pan and bring to a boil then let the raisins rest (off the heat) and they will soak up most all of the liquid. You can drain the liquid if more than a TB still remains after 30 minutes to an hour.
2. Mix the flour, baking powder, baking soda and salt in a bowl with a whisk then set aside.
3. In a separate bowl mix the melted butter and sugar with an electric mixer on medium high until well blended. Slowly add one egg at a time and mix each thoroughly. With a spoon mix in the mashed bananas, teaspoon of vanilla and raisins.
4. Add the flour mixture a small bit at a time and fold in until just blended.
5. Scoop the thick batter into a loaf pan 9 x 5 inches that has been prepared with butter and flour. Bake in a preheated oven at 325 degrees for an hour. Add five minutes longer if a toothpick doesn’t come out clean after an hour.