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Chocolate, rum, banana bread.

May 17, 2011

Due to popular demand, here is the recipe I used to make banana bread for the department for Bens birthday.

Chocolate, rum, banana bread


100g of sultanas
75ml dark rum (spiced rum works particularly well)
175g plain flour (up to 200g if not using sultanas/walnuts)
60g chopped walnuts
3 tsp baking powder
1/2 tsp salt
125g unsalted butter
150g sugar
2 large free-range eggs (karma says your banana bread will turn out awful if you use battery eggs!)
300g mashed bananas
1 tsp vanilla extract
25g cocoa powder


Soak the sultanas in the rum and vanilla essence in a small pan, bring to the boil then leave to cool so the sultanas absorb the liquid.
Preheat the oven to 170oC and grease a loaf tin.
Put the flour, baking powder, salt and cocoa in a bowl and combine well.
Melt the butter and sugar in a large pan and beat in the eggs before adding the mashed banana – mix well.
Combine the melt mixture with the flour mixture to form a smooth batter.
Add the sultanas and rum and stir through.
Pour the mixture in to the loaf tin and cook until a skewer comes out clean from the centre.

Very nice served warm with vanilla cream.

This can be done without the rum, although the texture is slightly less moist and more cake like.

3 Comments leave one →
  1. May 17, 2011 9:01 am

    there is serendipity in cooking – this is the third banana and chocolate recipe I have read in such a short time 🙂

  2. May 17, 2011 9:05 am

    I baked it one day when I was in between jobs and applying for PhD’s in the UK last year and I’ve kept the same recipe ever since! Nothing like chocolate, banana and rum to make things better. It went down very well for cake in our department at UCT this week.


  1. Compliments and thanks to some friends :) « Science, sightseeing and sustenance

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