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Bacardi & Banana Bread

Heat oven to 140,( I have a very unforgiving fan oven so you may want to adjust this a little).

In a bowl mix 220ml milk with 10ml of Dark Bacardi & 10ml of white wine vinegar,set aside and leave to go lumpy for 20 mins. (Sounds ghastly I know, but stay with me)

Meanwhile cream 120g of butter and 300g of sugar in a bowl.

Whisk 2 eggs and beat this into the butter and sugar mixture.

Mash up 3 small over-ripe bananas and add this to the batter.

Take 300g of plain flour.

Sieve half of it to the batter and stir in slowly.

Then pour in half of your lumpy ;[ milk, bacardi and vinegar mixture and stir.

Add the rest of the milk mix and stir again.

Then slowly fold in the remainder of the flour.

Then add 1 tsp salt, 1 tsp of bicarb and 3 tsps of White Wine Vinegar and carefully mix.

Place in a pre lined loaf tin and bake for 45 mins.

When cooked cool on a wire rack.

When cool prick with a cocktail stick and drizzle a teaspoon of Rum over the cake. Then heat a small amount of apricot jam and some sugar in a pan and brush on top.

Add some Dried Banana chips to finish. :) Lou Lou P's Delights

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Taken on May 11, 2012