- 80g sultanas
- 80ml rum or brandy
- 3 – 4 very ripe bananas (approx. 300g weighed without skin), plus a few slices for decorating the loaf
- 120g light brown sugar
- 60ml vegetable oil
- 60g original Sead sesame butter
- 1 tsp vanilla extract
- 225g plain flour
- 3 tsp baking powder
- 1 ½ tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- ½ tsp salt
- 80g chopped pecan nuts
18cm by 10cm loaf tin, oiled and lined with baking paper
- Preheat the oven to 170° (fan assisted, increase to 190° for a conventional oven), then put the sultanas and rum into a small saucepan over a low heat. Keep on a low simmer, stirring occasionally, until most of the alcohol burns off – the kitchen will also smell amazing! Set aside to cool down.
- In a large bowl, mash the bananas with a fork, then add the sugar, vegetable oil, sesame butter and vanilla extract. Mix to combine. In a medium bowl, sieve together the flour, baking powder, spices and salt, then slowly add the flour mixture to the wet ingredients, beating until there are no lumps. Finally, stir through the chopped pecans and the sultanas.
- Pour the batter into the loaf tin, smoothing out the top and placing the chopped banana slices on top for decoration. Place in the middle of the oven and bake for about 45 – 55 minutes, or until a skewer inserted to the middle comes out clean. Leave to cool in the tin until cool enough to handle, then transfer to a wire rack.
For the chocolate lovers among us, this banana bread is also delicious with an added 100g of chopped dark chocolate. If you want even more chocolatey indulgence, serve the banana bread warm with a dollop of chocolate Sead sesame butter on top.