Substitute cocoa powder (not drinking chocolate) for the flour and add 100 grams of dark chocolate chunks to transform this into a Jamaican Banana Rum Cake.
Here it is then, compliments of Jamaica Vibez: guaranteed success and the end to rotting bananas in the fruit bowl. Not that there's much of it, to begin with, but it's delightfully moist and keeps very well Jamaican Banana Rum Cake.
Ingredients
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Sultanas, 100 g
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Dark rum, 75ml (or bourbon)
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175 g of all-purpose flour
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2.25 grams of baking flour
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Half a teaspoon of baking powder
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1/2 tsp. salt
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Unsalted butter in a 125-gram amount (melted)
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Sprinkling sugar, about 150 grams
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2 big embryos
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Bananas, 4 tiny, very ripe ones (mashed)
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Chopping 60 grams of walnuts
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Vanilla essence, 1 teaspoon
Bring the sultanas and the rum or whiskey to a boil in a small saucepan.
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Take the sultanas off the heat, cover them, and let them sit for an hour if you have the time, or until most of the juice has been absorbed.
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Get the oven ready by setting it to 170 degrees Celsius (gas mark 3) or 325 degrees Fahrenheit.
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In a medium dish, stir together the flour, baking powder, bicarbonate of soda, and salt using your hands or a wooden spoon.
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Beat the sugar and butter together until smooth in a big bowl. Mix in the pureed bananas and then the eggs one at a time.
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Mix in the walnuts, sultanas that have been drained, and vanilla essence with a wooden spoon.
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Mix well after adding each third of the flour combination. Place in the center of the oven for 1-1/4 hours after scraping into a bread tin (23 x 13 x 7cm / 9 x 5 x 3 inches).
When it's done Jamaican Banana Rum Cake, a toothpick or small skewer put into the center should come out uncontaminated.
Enjoy!
Cool in the pan on a rack, then slice thick or thin, depending on your preference.
Substitute cocoa powder (not drinking chocolate) for the flour and add 100 grams of dark chocolate chunks to transform this into a Jamaican Banana Rum Cake.
