“We created this recipe for my birthday – our first barbecue cake! Sweet, ripe bananas and rum soaked fruit- what’s not to love! It shows pretty much anything is possible on a barbecue.” Tom Herbert.
In the kitchen:
- Let the sultanas soak in the rum for at least 30 minutes.
- Sieve the flour into a bowl with the baking powder, bicarbonate of soda and salt.
- Melt the unsalted butter and 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.
- Scrape into a loaf tin lined with greaseproof paper
At the barbecue:
- Prepare the barbecue for indirect heat – approx. 180°C
- 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.
- When a knife inserted into the centre comes out clean - it’s done.
- Leave in the tin on a rack to cool.
- Remove from the tin and cut it into six slices.
- Preheat the 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.