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Bahlúa Bread

Bahlúa Bread: Banana Bread with Kahlúa

So here it is. Sticky and moist. Fruity and nutty – though, if you’re likely to be feeding this to anyone with a nut allergy, steer clear of the nut additions, obviously. Even better would be to go and read a very sobering post written by Michael at Herbivoracious (and which you can read here [1]) on understanding potentially deadly food allergies, such as those that some people have to nuts. It’s recommended reading.

You’ll need:
  • 175g plain flour
  • 2 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 150g sugar (I used unrefined demerara)
  • 2 large eggs
  • 1 tsp vanilla extract
  • around 4 small, very ripe bananas (approx 300g weighed without the skin) – mashed
  • 75ml kahlúa (or dark rum or bourbon)
  • 100g sultanas
  • 125g unsalted butter, melted
  • 60g macadamias (or walnuts), chopped
You’ll also need:
  • A 2 pint loaf tin (measuring approx. 23cm x 13cm x 7cm, greased and floured or lined with a paper insert)
The Steps:
  • Put the sultanas and kahlúa, rum or bourbon in a smallish saucepan and bring to the boil. Then remove from the heat, cover and leave for an hour or so or until the sultanas have absorbed most of the liquid (and you’ve had a chance to enjoy the aroma!)
  • Preheat your oven to 170C.
  • Put the flour, baking powder, bicarbonate of soda and salt in a medium bowl and combine well, using your hands or a wooden spoon.
  • In a large bowl, mix the melted butter and sugar and beat until blended.
  • Beat the eggs into the butter and sugar mixture one at a time, then beat in the mashed bananas.
  • Stir in the chopped nuts, soaked sultanas and vanilla extract using a wooden spoon.
  • Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
  • Scrape the mixture into a loaf tin and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it’s ready, an inserted toothpick or fine skewer should come out fairly clean.
  • Leave in the tin on a wire rack to cool.
The Variations:
  • As I was eating this, and inspired by Kickpleat’s description of her banana bread with ginger, I thought perhaps that a ginger dimension could work in this too, though I have yet to test that theory…