Barbecued banana bread recipe
- 50 g (1.8oz) sultanas
- 25 ml (0.9fl oz) dark rum
- 85 g (3oz) plain flour
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp salt
- 65 g (2.3oz) unsalted butter
- 85 g (3oz) light brown sugar
- 1 large egg
- 3 very ripe bananas, 200g without skins
- 35 g (1.2oz) walnuts
- 0.5 tsp vanilla extract
- 50 g (1.8oz) butter, for the griddle
- 50 g (1.8oz) caster sugar
- Let the sultanas soak in the rum for at least 30 minutes.
- Sieve the flour into a bowl with the baking powder, bicarbonate of soda and salt.
- Set aside.
- Melt the unsalted butter and in another bowl beat this and the brown sugar until combined well.
- Mix in the egg to this mixture.
- Mash the bananas and add.
- Chop the walnuts coarsely.
- Stir in the walnuts, rum soaked sultanas and vanilla extract using a wooden spoon.
- Add the flour mixture, a third at a time, whisking constantly.
- Scrape into a loaf tin lined with greaseproof paper.
- Prepare the barbecue for indirect heat approx.
- 180C.
- Place the pizza stone on the grate and let it preheat.
- Put the tin on it and bake the banana bread for 25-30 minutes or until firm on top.
- When a knife inserted into the centre comes out clean - its done.
- Leave in the tin on a rack to cool.
- When cool, remove from the tin and cut it into six slices.
- Preheat the griddle for 10 minutes.
- Add a knob of butter to melt.
- Grill the banana bread slices for 2 minutes on each side.
- Sprinkle with caster sugar and serve with ice cream.
sultanas, flour, baking powder, bicarbonate, salt, butter, light brown sugar, egg, very ripe bananas, walnuts, vanilla, butter, caster sugar
Taken from www.lovefood.com/guide/recipes/47190/barbecued-banana-bread-recipe (may not work)