Banana bread with rum soaked sultanas

Banana bread with rum soaked sultanas


In the kitchen:

  1. Let the sultanas soak in the rum for at least 30 minutes.
  2. Sieve the flour into a bowl with the baking powder, bicarbonate of soda and salt.
  3. Melt the unsalted butter and in another bowl beat this and the brown sugar until combined well.
  4. Mix in the egg.
  5. Mash the bananas and add.
  6. Chop the walnuts coarsely.
  7. Stir in the walnuts, rum soaked sultanas and vanilla extract using a wooden spoon.
  8. Add the flour mixture, a third at a time, whisking constantly.
  9. Scrape into a loaf tin lined with greaseproof paper

At the barbecue:

  1. Prepare the barbecue for indirect heat – approx. 180°C
  2. 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.
  3. When a knife inserted into the centre comes out clean - it’s done.
  4. Leave in the tin on a rack to cool.
  5. Remove from the tin and cut it into six slices.
  6. Preheat the griddle for 10 minutes. Add a knob of butter to melt.
  7. Grill the banana bread slices for 2 minutes on each side.
  8. Sprinkle with caster sugar and serve with ice cream.
  • Recipe from Tom and Henry Herbert of TV’s The Fabulous Baker Brothers: A Bite of Britain in conjunction with Weber Barbecue.
  • There's more recipes  in every issue of Yours magazine, out every fortnight on a Tuesday.



A beautiful barbecue cake


50g sultanas
25ml dark rum
85g plain flour
1 tsp baking powder
1?2 tsp bicarbonate of soda
1?2 tsp salt
65g unsalted butter
85g light brown sugar
1 large egg
3 very ripe bananas - 200g without skin
35g walnuts
1?2 tsp vanilla extract
50g butter for the griddle
50g caster sugar


Time: 10 minutes
Serves: 1 loaf of bread
Nutrition: n/a