I've been a bit remiss with my blogging of late, but now I'm back, with two posts in a week!This banana bread recipe comes from Nigella Lawson's How to be a Domestic Goddess. You can find a copy of the recipe here. My go-to banana loaf recipe is this Banana chocolate chip loaf. However this Nigella recipe has become a welcome addition to my selection of recipes for using up those overripe bananas that seem to pile up in my house. The walnuts and whisky soaked raisins are a nice addition and put this a cut above standard banana cakes/loafs/bread (apart from the tin, I'm not sure what the differences is in recipes for banana cake/loaf or bread?).
The first time I made this recipe, I added the specified 1/2 teaspoon of salt, and then discovered I didn't have any unsalted butter, so just used salted butter. Although it was still delicious, I felt like it was just a bit too salty (no one else seemed to notice though). The next time I made it I left out the salt altogether and just used salted butter. It turned out perfect. It keeps well for several days.
well my verdict is this is v nice with the raisins and walnuts, but as a coconut appreciator I will remain loyal to my favourite banana coconut bread and still say that is the best!! Becs
ReplyDeleteI need to brown up some bananas to try this!
ReplyDeleteBig love from Scotland to you.
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