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MAILING LIST

Prep Time:

15 Minutes

Cooking Time:

1 Hour

Serves: 1 Loaf

1.

Put the butter and sugar in a large mixing bowl and

beat togather until light and creamy. Beat in the eggs

one at a time, and then stir in the rum [if using]

INGREDIENTS

125g / 4 oz butter, soften

175g / 6oz caster sugar

2 tablespoons rum [optional]

2 eggs

250g 8oz self-raising flour

1/2 teaspoon salt

1/4 teaspoon bicarbonate soda

1 teaspoon grated nutmeg

1/2 teaspoon grounded cinnamon

2-3 large, ripe bananas

1 teaspoon vanilla essence

75g / 3oz seedless raisins

75g / 3oz chopped walnuts

2.

Sift all the dry ingredients - the self-raising flour, salt,

bicarbonate of soda, grated nutmeg and cinnamon -

into another clean bowl and set aside.

3.

Peel the bananas and using a fork mash them with the

vanilla essence. Gradually add the flour mixture and the

banana mixture to the creamed egg, butter and sugar, beating

thoroughly after each addition. Toss the raisins and walnuts in

a little flour and then fold into the banana mixture.

4.

Pour the mixture into a greased 23x13cm / 9x5-inch loaf tin.

Bake in a preheated oven at 180 degrees C / 350 degrees F

Gas Mark 4 for 1 hour, or until skewer inserted into the centre

of the bread comes out clean. Turn out and  cool on a wire rack.

Serve sliced, with or without butter. In the Caribbean, this is

served as a dessert or may be offered for breakfast.