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Recipe from Weber's Greatest Hits by Jamie Purviance

Banana Bread with Rum Soaked Sultanas

  • People

    Serves - to

  • Prep Time

    10 mins

  • Grilling Time

    30 mins

  • People

    Serves - to

  • Prep Time

    10 mins

  • Grilling Time

    30 mins

the Ingredients

  • ¼ cup sultanas
  • ¾ ounce dark rum
  • ½ cup plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • ¼ cup unsalted butter
  • ½ cup light brown sugar
  • 1 large egg
  • 3 very ripe bananas – ½ lb without skin
  • ¼ cup walnuts
  • ½ teaspoon vanilla extract
  • ¼ cup butter for the griddle
  • ¼ cup caster sugar
  • Ice cream

Instructions

  • 01Let the sultanas soak in the rum for at least 30 minutes.
  • 02Sieve the flour into a bowl with the baking powder, bicarbonate of soda and salt. Melt the unsalted butter. In another bowl beat this and the brown sugar until combined well. Mix in the egg. 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.
  • 03Scrape into a loaf tin lined with greaseproof paper.
  • 04Prepare the grill for indirect cooking over medium heat (350-450°F).
  • 05Place a pizza stone on the grate and let it preheat. Put the tin on it and bake the bread for 25-30 minutes or until firm on top. When a knife inserted into the centre comes out clean – it’s done. Leave in the tin on a rack to cool.
  • 06Remove from the tin and cut it into six slices. Preheat a 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.
Ingredients
Instructions