I took a break from my never-ending seasonal knitting and noticed the bunch of blackening bananas in my bedroom (don’t ask). Since I also had some eggs and raisins that needed using, I decided to whip up a loaf of banana bread. I haven’t made it in ages but I think it’s a really nice recipe.


  • 100g raisins
  • 75ml rum or whiskey. If you don’t drink alcohol, try water with a couple of tea bags added.
  • 125g butter, melted
  • 150g sugar
  • 2 large eggs
  • 4 very ripe bananas, mashed
  • 1tsp vanilla
  • 175g plain flour
  • 2tsps baking powder
  • 1/2tsp salt
  • 1/2tsp bicarbonate of soda
  • 70g (minimum) walnuts, chopped


Put your raisins in a small saucepan with the rum and bring to the boil. Remove from the heat and leave to infuse for about an hour. Drain before using.

Line a 22x11x6cm (9×4.5×2.5inch) loaf tin (no smaller!) and preheat the oven to 170C (150C fan)


Look at the difference the soaking made to the raisins I had hanging out in the cupboard

Combine the melted butter with the sugar.

Add the eggs one at a time, then the vanilla.

Fold in your mashed banana, the drained raisins and walnuts.

Mix together the dry ingredients in a separate bowl (I used the bowl of my scale to save on washing-up) and then add them in three batches.


Transfer the batter to your prepared tin and bake for an hour to 75 minutes. If the cake looks like it is browning too quickly after about half an hour, cover the top with foil.


Leave to cool in the pan on a wire rack.