So after much a do about baking I have finally found some space and time (in my new kitchen!) to bake, bake, bake... I have spent much of last week and this week cooking and baking galore! I missed it and loved it so much!
I decided to post this recipe because it has been personally requested across two oceans in a land far and cold! This has been adapted from Rachel Allen's Banana Bread recipe from her Bake bible which I previously tried before but realized it needed a bit of tweeking...
So here it is.... love the 75ml of Irishness in it!
Ingredients:
100g raisins
75ml Jameson whiskey
250g self raising flour
pinch of salt
1 tsp baking powder
100g caster sugar
90g softened butter
50g chopped walnuts
2 eggs
1 tsp vanilla extract
1 tsp of orange zest (optional)
475g ripe bananas
In a small saucepan gently simmer the raisins and whiskey for 2-3 minutes. Turn off heat and leave to sit for 1 hour to absorb the goodness.
Preheat the oven to 180 degrees celsius.
Meanwhile, sift flour, salt and baking powder into a large bowl. Add the sugar, butter and chopped walnuts and rub with your fingers until it makes a breadcrumb texture.
Whisk the eggs, vanilla extract and orange zest together and add to the mashed bananas and raisins. Then, make a well in the dry ingredients and add the wet mixture - slowly and thoroughly mix all ingredients together. Add enough mixture into muffin cases so that it is level to the top of the cups. I made approximately 12 medium muffins. Bake in oven for 22 minutes or until lightly browned and skewer test comes out clean.
I have finally come to terms that my muffins will never rise to perfection, but I'm okay with that because I know they taste damn good!