Banana, Chocolate, Rum-soaked Raisins and Hazelnuts Bread Loaf

Ingredients

100g golden raisins

75ml golden rum

175g plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

125g unsalted butter, melted

150g golden caster sugar

2 large eggs

4 small overripe bananas

60g hazelnuts

1 tsp vanilla essence

Equipment

23 x 13 x 7cm loaf tin, with a paper insert

Method

Bring to the boil for raisins and rum. Remove from heat, cover and leave for 1/2 hour, then drain.

Preheat the oven to 170C.

Mix the flour, baking powder, bicarb and salt in a bowl and combine well.

Mix the melted butter and sugar and blend.

Beat in the eggs, then the mashed bananas. Stir in the hazelnuts, sultanas and anilla. Add the flour mixture.

Bake in the middle of the oven for 1 hour+. Leave in the tin on a rack to cool.

(Optional) Add a dollop of vanilla custard.