This is banana bread elevated to the Alison level! With a hint of Jamaican rum to give it some extra kick, this recipe, which she learned from her mum, is one of Alison’s all-time favourites.
Alison Hammond
Series 15
Serves:
8-10 people
Difficulty:
Easy
Baking Time:
45 mins
- V
- Ingredients
- Method
Print recipe
Method
Step 1
Place the dried fruit in a bowl and pour over the rum and brandy. Leave for a couple of hours (or overnight if you have time) to soak in.
Step 2
Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Line a 900g loaf tin with non-stick baking paper, trim any excess from the edges.
Step 3
Beat together the butter and caster sugar until light and fluffy, then gradually beat in the eggs, one at a time.
Step 4
Stir together the flour, baking powder and nutmeg, sieve into the batter mixture and mix in.
Step 5
Mash together the bananas and vanilla and mix into the batter with the soaked fruit.
Step 6
Spoon into the baking tin and bake for about 25 minutes, then carefully cover with foil and continue cooking for a further 20-30 minutes until risen and golden brown. Test the cake is fully cooked by inserting a skewer in the centre - it should come out clean without any raw cake mixture on it.
Step 7
Leave to cool for about 15 minutes before carefully removing from the tin. Place on a cooling rack to cool completely.
Step 8
Once cooled, slice and serve.
