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Thursday, May 23, 2013

Malibu banana bread (with rum, raisins and coconut)

A lovely fluffy piece of banana bread infused with all the great flavors of Malibu. :) It's pretty light, using some wholemeal flour and tastes like a sunny and rum-filled Caribbean holiday. Sliced and served with creamy coconut milk to keep the flavor theme intact.
My guess is that if you try it you'll tend to have this for breakfast everyday for a whole week or so until you'll finally decide to move on to other things. Enjoy :).

Last year: Tortilla pizza with wild boar ham and bell pepper.
Two years ago: Truffle cake (Belgian), Spicy potato and cheese fritters and Asparagus, sun-dried tomato, cheese and olive bread.

Ingredients (makes one small loaf, serves 6-8):
  • 100 g dark raisins
  • 30 ml white rum
  • 75 g butter
  • 100 g sugar
  • 2 eggs
  • 4 ripe bananas
  • 100 g wholemeal flour
  • 130 g plain flour
  • 1 satchel baking powder
  • 200 ml creamy coconut milk for serving

A few hours before baking, soak the raisins in the rum and let them stay there until ready to use.
When you're ready to make it, preheat oven to 180 degrees C.
Mix the butter and sugar together in a food processor until they resemble breadcrumbs. Add the eggs and bananas:

Mix the flours with the baking powder and incorporate them too. Then mix the raisins and all of the remaining liquid (rum) into the batter by hand.
Line a small (30 cm long, 750 g capacity) form with baking paper and pour the batter in it:

Bake in the preheated oven for 50 minutes or until a skewer inserted in the middle comes out clean.

Wait until it's cooled and slice it. Arrange two slices on each serving plate and top half of them with a tablespoon or two of creamy coconut milk. Dig in! :)

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