What’s a banana bread recipe doing on an Asian foods website?  Well, this is really for me , so that I can access it easily (and for my many friends who have asked for the recipe).  It literally takes about 10 minutes to pull this bread together so I bake it all the time (in my little toaster oven).  Just 3 bowls and no major appliance needed, so wash-up is easy, too.  Try it, it’s really really good.  The base recipe is from Nigella Lawson, but I have adapted it slightly.

Chef’s tip: Depending on your microwave power, you may need to adjust the time, but note it down so that you can use it over and over again.  Also, if you have overiped bananas sitting around and cannot spend the 10 minutes to pull this together, mash it up and pop it into the freezer.  It defrosts easily and holds well for baking.

1/2 cup flame raisins
1/2 cup gold rum

1 cup +2 Tablespoons AP flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt

1/2 cup / 1 stick unsalted butter
1/2 cup sugar or less
1 teaspoon vanilla
2 eggs, at room temperature
3 large bananas, mashed
1/2 cup dark choc chips

Preheat oven 325F
1. Soak raisins in rum until plump – overnight or zap in microwave for 30 seconds
2. In a separate bowl, mix dry ingredients together, set aside
3.  Zap butter in microwave till just melted (some lumps of solid butter unmelted) about 30 seconds.  Whisk to melt the unmelted butter – this way, you needn’t wait for the butter to cool)
4. Take some of the butter to oil a 1 lb / 9 X 5 ” baking loaf pan, dust with some of the measured sugar
5. Into the remaining melted butter, whisk in sugar and vanilla, followed by eggs one at a time
6. Fold in the mashed bananas, raisins and rum soaking liquids
7. Fold in flour mixture and choc chip till just combined
8. Bake for about 40 mins or when golden/ skewer comes clean.

Tags: Breakfast