I’ve been boozy baking again.
This time it’s boozy banana bread. That trip to St Lucia had many impacts on me. One of the main ones was breakfasts. Lovely girlfriend and I made it to breakfast every day. This in itself was very odd, because lie-ins. The upside to this was that the hotel made the most amazing banana bread. I’d like to say it’s now become a breakfast staple in our flat, but I’m far too lazy to bake it that often. I’m also far in to baking other stuff in general to repeat one thing that often. Another impact that holiday has had on me is gardening. I’ve taken to buying/growing (cheap) tropical plants.
Yesterday I bought a banana tree. Combine that with the long weekend and having some over-ripe bananas. There was only one logical choice.
RUM BANANA BREAD!
It’s a more muffin-y banana bread than a loafy one. The first time I made it, all I did was google a banana bread recipe and add rum. In today’s case it was the delightfully names “Professor Cornelius Ableforth’s Rumbullion!”. The recipe has evolved into it’s own thing. but on the whole it’s still a banana bread recipe which I’ve put some spiced rum instead of the vanilla extract.
- 285g flour
- 1 tsp Sodium Bicarbonate
- ½ tsp salt
- 100g butter
- 200g golden caster sugar
- 2 eggs
- 4 bananas – as ripe as they can be. Seriously. I actually poured these out of their skins
- 100g of buttermilk (I weigh liquids when baking as it’s a bit more accurate than using a jug)
- RUM! I used 30ml today – because it was a Drinks by the Dram miniature and that’s the size they are.