Boozy banana bread

What's better than banana bread? BOOZY banana bread! Try out this indulgent recipe by Sarsons Vinegar for a moist, chocolatey loaf of boozy banana bread.

What's better than banana bread? BOOZY banana bread!

Try out this indulgent recipe by Sarsons Vinegar for a moist, chocolatey loaf of boozy banana bread. It's equally perfect as a sharer, a dessert or a treat in your packed lunch!

Ingredients

  • 125g (4½oz) plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • a pinch of sea salt
  • 75g (2¾oz) unsalted butter, softened
  • 140g (5oz) light brown sugar
  • 1 free-range egg, beaten
  • 250g (9oz) peeled and mashed over-ripe (blackened) bananas (about 2-3)
  • ½ tsp good-quality vanilla extract

For the frosting

  • 150g (5¼oz) icing sugar
  • 50g (1¾oz) white chocolate
  • 70g (2½oz) unsalted butter, softened
  • 2 tbsp Sarson's Browning
  • 3 tsp dark rum (optional)

Instructions

1
Preheat the oven to 170°C/Gas Mark 3. Butter a 900g (2lb) loaf tin.
2
Sift together the flour, baking powder, bicarbonate of soda, spices and salt into a large bowl and set aside.
3
In a separate large bowl, beat together the sugar and butter until pale and fluffy, then beat in the egg, banana and vanilla extract. Fold in the sifted flour mixture, a little at a time.
4
Spoon the bread mixture into the loaf tin, spreading the mixture out gently with a spatula or the back of a spoon.
5
Place the loaf tin into the oven and bake for about 30-40 minutes, or until a skewer inserted into the middle of the cake comes out clean.
6
Remove from the oven and allow to cool for 10 minutes before carefully turning out onto a wire rack.
7
For the frosting, beat together the sugar and butter until creamy and fluffy. Add the Sarson’s Browning and rum, if using, and continue to beat until smooth.
8
Allow the bread to cool before icing generously with the frosting. Melt the white chocolate in the microwave for 50 seconds, then put it in a piping bag and draw lines over the icing. Drizzle the white chocolate over the icing.
9
Store in an airtight container, in the fridge, for up to 3 days, allowing the bread to reach room temperature before enjoying it.

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