Print

Banana Bread with Rum Chantilly Cream

my banana bread recipe as seen on Ainsley's Fantastic Flavours
Prep Time 15 minutes
Cook Time 50 minutes

Equipment

Ingredients

  • 285 grams plain flour
  • 1 tbsp baking soda
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 110 grams unsalted butter room temperature
  • 225 grams caster sugar
  • 2 eggs
  • 4 bananas ripe
  • 85 ml whole milk
  • 1 tbsp lemon juice or vinegar
  • 1 tbsp vanilla extract
  • 1.5 tsp cinnamon
  • 1 tsp nutmeg
  • 100 grams raisins
  • 75 ml rum preferably spiced or dark

Rum Chantilly Cream

  • 200 ml heavy cream
  • 15 ml rum preferably spiced or dark
  • 20 grams icing sugar

Instructions

  • Preheat oven to 180 degrees (356 F)
  • soak raising in 75ml of rum
  • sift flour, baking soda and baking powder into a bowl with cinnamon and nutmeg
  • Mix room temperature butter and sugar until creamy
  • Add lemon juice or vinegar to milk, it will curdle
  • Add milk, eggs, mashed bananas, salt, vanilla extract to butter and mix thoroughly
  • Add banana mixture, with raisins and rum to flour mixture and fold until completely incorporated (wet to dry)
  • Grease loaf tin with butter and add the batter (there should about 1.5 inch space between batter and top of tin as the banana bread will rise)
  • Bake banana bread for 50 mins (test with a toothpick, you want a clean pick once cooked)

Rum Chantilly Cream

  • Add heavy cream, sugar and rum to a bowl and whisk until peaks form (do not overwhip)