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Although this photo of Fancy Toast's banana bread is a good one, it's not the look of the loaf that makes it appealing. The unassuming exterior hides a secret and that secret is booze. Erinelle turned an otherwise ordinary loaf of banana bread into a deliciously grown-up treat by adding a hearty dose of rum-soaked raisins to her banana bread batter. The recipe she used comes from Nigella Lawsons's popular cookbook How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking, which is full of decadently satisfying recipes that are designed to be very do-able for the home chef. Since all that really distinguishes this bread from other banana breads is the use of the boozy raisins, it would be easy to make the addition to your own personal favorite banana bread recipe if you didn't want to use Nigella's. You could even toss them into muffins or cookies for a little bit of a change there, as well.
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12-31-2006 @4:37PM MJ said... This is a great idea! Wish I had thought of it, considering how many I made for gifts this Christmas!
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12-31-2006 @4:36PM Angela Pitt said... I love using Meyers Spiced Rum when I bake banana bread.
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12-31-2006 @4:36PM calamari said... You can also use banana bread as the basis for a fruitcake -- just add raisins and dates, put some rum in the batter, and inject repeatedly with rum for a couple days after baking. It helps to use a banana bread recipe that would produce a fairly dry bread if not injected with rum -- the super-moist kind of bread can get rubbery.
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