Updated: Apr 22
There's something really comforting about a slice of banana bread and cup of tea in these weird times.
We had to go rogue and add 2 table spoons of Dark & Stormy Marmalade to our mixture.
You can spread your marmalade on a slice for extra indulgence.
Our Dark & Stormy Marmalade is produced with Blood Oranges, Ginger, Lime & The Duppy Share Caribbean Rum.
Here's what you'll need:
100 grams butter (I personally prefer salted, always)
175 grams caster sugar
¼ teaspoon salt
1 lemon zest
2 tablespoons of Dark & Stormy Marmalade (you could always add more)
400 grams bananas (overipe - mashed)
1 or 2 bananas for the aesthetics
1 tablespoon lemon juice
150 grams hazelnuts (others would work)
300 grams plain flour
2½ teaspoons baking powder
We use a mixer to cream our butter and sugar, however if you don't have this you may want to let the butter reach room temperature first. Prepare the rest of the ingredients.
Once you've creamed the butter and sugar together, add the eggs. Mix until the batter changes colour and becomes light and fluffy. Follow this by adding lemon zest. Add the lemon zest, and if using raisins (or currants, or even cranberries), soak them in the rum. I usually add a healthy glug of rum and forget about the raisins altogether. =)
Mash the bananas with the lemon juice and marmalade. Add this to your mixture, then add your hazelnuts. You may like to crushed these, they add a wonderful texture to the loaf.
Sift your plain flour and baking powder together. Add to the egg-flour-banana mix and combine. If the dough/batter seems too heavy, add milk or rum. Maybe even pour yourself a glass of rum, you deserve it.
Butter the tin, line it with parchment. Add the sliced bananas to the top of your mix. Bake for 1 hour & 15 minutes in an oven preheated at 180°C.