Rum Raisin Banana Bread (vegan)
This rum raisin banana bread is so easy to make with simple ingredients and is totally vegan. It is perfectly moist, tender, soft and full of banana flavour, with a hint of dark rum and plenty of juicy rum-soaked raisins.
Servings 10 people
Equipment
- 2lb loaf tin
Ingredients
- 150 g (1 cup) raisin or sultanas
- 100 g (7 Tablespoons) dark rum
- 330 g (peeled weight) very ripe banana (3 medium-large)
- 175 g (1 cup) light brown soft sugar
- 110 g (½ cup) neutral oil (I use olive)
- 45 g (3 Tablespoons) unsweetened non-dairy milk (I use soy)
- ½ teaspoon cider or white wine vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon table salt
- 265 g (2 cups + 2 Tablespoons) plain (all-purpose) flour
Instructions
- Place the raisins and rum in a small saucepan, bring to the boil then remove from the heat, cover and leave to soak for 1 hour. Meanwhile, preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 2lb loaf tin (approx 11.5 x 21.5 cm / 4.5 x 8.5 in) and line it with baking parchment.150 g (1 cup) raisin or sultanas, 100 g (7 Tablespoons) dark rum
- Drain the raisins really well in a fine mesh sieve, reserving the liquid.
- Mash the banana really well in a large bowl. Whisk in the sugar, oil, milk, vinegar and vanilla extract. Measure out 3 Tablespoons of the reserved raisin rum and whisk that into the banana mixture (top it up with more rum if there isn't quite enough).330 g (peeled weight) very ripe banana, 175 g (1 cup) light brown soft sugar, 110 g (½ cup) neutral oil (I use olive), 45 g (3 Tablespoons) unsweetened non-dairy milk (I use soy), ½ teaspoon cider or white wine vinegar, 1 teaspoon vanilla extract
- Whisk in the baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.1 teaspoon baking powder, ½ teaspoon bicarbonate of soda (baking soda), 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon table salt
- Add the flour and stir with a balloon whisk until no dry lumps remain but be careful not to over-beat the batter. Fold in the drained raisins.265 g (2 cups + 2 Tablespoons) plain (all-purpose) flour
- Pour the batter into the prepared tin and spread it level. Bake for about 70 minutes until firm and springy to the touch and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack and leave to cool completely. Once cold, store in an airtight container for up to five days.
Notes
- See post above for tips, details and step-by-step photos.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- For the best results, please weigh out the banana.