Banana Bread

Recipe by: Sarah Leah Chase | from Cold Weather Cooking

Cookstr

Course: Dessert, Snack

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Moderate

Photo by: Joseph De Leo

I suppose I could wax eloquent for paragraphs on the delights of this recipe, but, quite simply, I believe it is the most exquisite banana bread in the whole world.

Yield: Makes one 9 × 5-inch loaf

INGREDIENTS

½ cup golden raisins
1/3 cup Jamaican rum
½ cup (1 stick) unsalted butter
½ cup (packed) light brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon grated nutmeg
1 teaspoon ground ginger
3 very ripe bananas, mashed
2/3 cup macadamia nuts, lightly toasted and coarsely chopped
½ cup shredded coconut

Directions

1. Preheat the oven to 350° F. Grease and lightly flour a 9 × 5-inch loaf pan and set aside.

2. Place the raisins and rum together in a small saucepan. Bring to a boil, then simmer 10 minutes. Set aside to cool.

3. Using an electric mixer, cream the butter and sugar together in a mixing bowl. Add the egg and beat until light and fluffy. Beat in the vanilla.

4. Sift all the dry ingredients and spices together and add to the butter mixture alternately with the mashed banana, stirring well after each addition.

5. Gently fold in the macadamia nuts, coconut, and raisins with rum. Pour evenly into the prepared pan.

6. Bake the bread until a toothpick inserted in the middle of the loaf comes out clean, about 1 hour. Cool in the pan 30 minutes, then invert onto a wire rack to cool completely. Serve at room temperature in thick slices.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 12.

Calories 312kcal (16%)

Calcium 50mg (5%)

Vitamin C 3mg (5%)

Vitamin A 71mcg RAE (2%)

Potassium 236mg

Magnesium 28mg

Protein 4g

Sugar 17g

Fiber 3g