banana bread with bourbon sultana

Boozy boozy boozy!

I know I told you this before but you know, I am getting old, so repetitions are allowed.

Every year, I buy a big bag of sultanas and I soak them in bourbon. I just leave the sultanas in the container to hang out with the bourbon for at least a month and for the rest of the year, I have boozy sultanas to use in bakes or other desserts, whenever.

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While this bread is meant for adults, you can easily modify it by using regular sultanas.

I first baked this, well, about 12 years ago, I think. And I have been using this recipe pretty regularly, adapting it to change the flavors over the years.

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And like all breads, this is very easy to put together. Here’s how.

In a medium bowl, sift together the dry ingredients – flour, baking powder, baking soda and salt. Mix to combine, and set this aside.

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In a large mixing bowl, whisk together melted butter and brown sugar. You can also use caster sugar but I like the flavor imparted by the brown sugar.

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The mixture will remain gritty. Add the eggs, one at a time, and whisk to incorporate – the mixture will become smooth.

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Stir in the mashed bananas. I used both mashed and sliced bananas. Also add the vanilla extract.

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If you are using sultanas, add them at this stage.

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Gently fold in the dry ingredients in 2 batches until the flour is just moistened. 

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Pour the batter into a lined and lightly greased 9×5-inch loaf pan.

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Bake at 175°C for 45-50 minutes, or until an inserted skewer emerges cleanly.

Once baked, cool the cake in the pan for 15 minutes before transferring it carefully onto a wire rack to cool completely.

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Banana Bread With Bourbon Sultana
Serves 8
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Ingredients
  1. 2 large eggs
  2. 4 large bananas, mashed – I used 4 bananas (2 mashed and 2 sliced)
  3. 125g unsalted butter, melted
  4. 175g plain flour
  5. 150g sugar – I used 120g brown sugar
  6. 2 teaspoon baking powder
  7. ½ teaspoon bicarbonate of soda
  8. ½ teaspoon salt
  9. 1 teaspoon (5ml) vanilla extract
  10. 100g sultanas, soaked in 75ml bourbon or dark rum
Instructions
  1. In a medium bowl, sift together the dry ingredients – flour, baking powder, baking soda and salt. Mix to combine, and set this aside.
  2. In a large mixing bowl, whisk together melted butter and brown sugar. You can also use caster sugar but I like the flavor imparted by the brown sugar.
  3. The mixture will remain gritty. Add the eggs, one at a time, and whisk to incorporate – the mixture will become smooth.
  4. Stir in the mashed bananas. I used both mashed and sliced bananas. Also add the vanilla extract.
  5. If you are using sultanas, add them at this stage.
  6. Gently fold in the dry ingredients in 2 batches until the flour is just moistened.
  7. Pour the batter into a lined and lightly greased 9×5-inch loaf pan.
  8. Bake at 175°C for 45-50 minutes, or until an inserted skewer emerges cleanly.
  9. Once baked, cool the cake in the pan for 15 minutes before transferring it carefully onto a wire rack to cool completely.
Adapted from How to be a Domestic Goddess
Adapted from How to be a Domestic Goddess
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/