By far, the second biggest lockdown trend (after badly manicured nails) is the banana bread baking craze. It’s everywhere. You can’t move for pictures on Instagram of people’s efforts. And now I’m throwing mine into the mix.
This is actually the third time I’ve baked banana bread during lockdown, because I am a cliche and seem to have an excess of bananas knocking about due to some questionable Tesco delivery substitutions. Each time I’ve baked it, I’ve made it a different way, and true to form I’ve just kind of winged it and hoped for the best each time. Round 1 was good, round 2 was fine but I used dairy free butter and it tasted very buttery. This version is definitely the best because it not only includes tasty tasty peanut butter, it also has a little sneaky bit of rum in there. But, you could totally leave it out, of course. I just like any excuse to be throwing booze into my baking at 8.30am on a Sunday morning. LOCKDOWN LIFE EH?
Anyway, I’ve got carried away. But I promise I haven’t actually drunk any rum, I’ve just had a lot of coffee and not much sleep. Here is the recipe so you can go forth and create your own banana-y boozy goodness.
- 65g coconut oil
- 100g honey
- 2 eggs
- 2 mashed bananas
- 50ml spiced rum (optional. I used Ableforth’s Rumbullion!)
- 2 tbsps crunchy peanut butter
- 220g gluten free plain flour
- 1 tsp bicarbonate soda
- Preheat the oven to 165 (fan) and line your loaf tin with grease-proof paper
2. Melt your coconut oil, then add it to a large bowl and whisk with the honey
3. Whisk in the eggs
4. Add the mashed banana and the peanut butter and whisk
5. Add the bicarbonate of soda
6. Continue whisking and add your rum
7. Once everything is mixed together, add the flour and stir in gently
8. Pour the mixture into your baking tin and bake for 55 minutes or until a skewer comes out clean
9. Leave to cool slightly in the tin, then transfer to a cooling rack