Saturday, September 26, 2015

Banana Cinnamon and Raisin Loaf

This post is dedicated to Julias cousin, little Fynn, who decided on Thursday that it was time to join the family now. We are all still totally overwhelmed since we expected him to be born by the end of October. He and his mummy are absolutely fine and they are going home this weekend. Edi, Jacqueline, Julia and I are going to visit them in the hospital today and I thought, I'll bring along cake - a mother can always use some food. Best wishes go out to Janine, Dodo and Fynn. We are so proud!

(from the gorgeous "Love Bake Nourish" by Amber Rose)

100g raisins
80ml dark rum (or black tea or water)
175g wholegrain spelt flour, sifted
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
125g butter, melted
150g maple syrup
2 large eggs
4 very ripe bananas, mashed
1 teaspoon vanilla extract

Preheat the oven to 170°C. Grease and flour a loaf tin (25 - 30cm).

Put the raisins and liquid in a saucepan and bring to the boil. Simer gently for 10-15 minutes, until the raisins are plump and swollen. Remove from the heat and allow to cool, then drain off any of the remaining liquid.

Mix all the dry ingredients in a medium bowl. In a large mixing bowl, beat the melted butter and maple syrup with an electric hand mixer until well blended. Beat in the eggs, one at a time, with a wooden spoon, then add the mashed bananas. Stir in the drained raisins and vanilla extract. Fold in the flour mixture, a third at a time, stirring well to combine each addition before adding the next.

Scrape the mixture into the prepared tin, level the top with the back of a spoon or a palette knife and bake in the oven for about 1 hour, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for 10 minutes until turning out onto a wire rack to cool completely. 

No comments:

Post a Comment

Related Posts with Thumbnails