Yes, another blog to make my friends drool on their keyboards at work while reading. But you won’t regret making these little cakes of perfection…I promise. Basically this is a less dense banana bread that you cake make many ways. I made a loaf for a coworker and with the extra I made two muffins in ramekins for Josh and I. And then I’ve also made this recipe into small cakes in a mini bundt pan. This is a rustic banana bread full of flavor and with great texture. *Make while listening to Glen Hansard’s The Swell Season.
adapted from Nigella Lawson’s How to be a Domestic Goddess
1/2 cup golden raisins
6 tbsp or 3 oz bourbon or dark rum
1 cup %2B 2 tbsp all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
1/2 cup sugar
2 large eggs
4 small, very ripe bananas, mashed
1/4 cup chopped walnuts
1 tsp vanilla extract
9×5 inch loaf pan, buttered and floured or lined with parchment or foil
Put the golden raisins and rum or bourbon in a smallish saucepan and bring to a boil. Remove from the heat, cover, and leave for an hour if you can, or until the raisins have absorbed most of the liquid, then drain.
Preheat the oven to 325F and get started on the rest. Put the flour, baking powder, baking soda, and salt in a medium sized bowl and, using your hands or a wooden spoon, combine well. In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then, with your spoon, stir in the walnuts, drained raisins, and vanilla extract. Add the flour mixture a third at a time, stirring well after each bit. Scrape into the loaf pan and bake in the middle of the oven for 1 to 1 1/4 hours. When it’s ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the pan on a rack to cool, and eat thickly or thinly sliced as you prefer.