Roasted Banana Bread
There are a few reasons as to why this is the best and most indulgent banana bread recipe on the internet. First up is because YOU guys helped us cook it!
The key here is to roast the bananas and soak the raisins in a hearty helping of rum. Absolutely gorgeous with a cup of coffee for a mid afternoon snack- you just can't beat homemade banana loaf.
- 2 medium bananas
- 50 g raisins
- 25 ml dark rum
- 120 g salted butter
- 100 g dark chocolate
- 120 g golden caster sugar
- 2 eggs
- 150 g self-raising flour
- 1 tsp baking powder
- 2 tbsp sour cream
- 1 tbsp ground almonds
- 1 tbsp desiccated coconut
- 1 tbsp soft brown sugar
- 1 tbsp caster sugar
Roast The Bananas
Preheat an oven to 220ºC.
Lay the bananas on a baking tray and roast for 15 minutes until blackened and soft, then allow to cool.
Turn the oven down to 170ºC.
Prep Other Ingredients
Soak the raisins in the shot of rum in a small bowl.
Heat the butter in a pan until it just starts to turn a golden brown, but take care not to let it burn.
Chop the chocolate into small chunks/chips.
Mash the roasted bananas.
Mix The Batter
Beat the browned butter with the sugar in a bowl, then whisk in both eggs and the sour cream.
Stir in the mashed banana, then fold in the flour and baking powder.
Mix through the chopped chocolate and rum soaked raisins, then transfer it all to a paper lined 900g loaf tin.
Scatter And Bake
Mix together all of the ingredients for the crunchy topping.
Sprinkle over the batter in the tin.
Bake for 45 minutes, then test with a skewer to make sure it’s cooked through.
Leave to cool in the tin and slice to serve with butter once at room temperature.
Makes 1 loaf, served 8
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