Barbecued banana bread recipe
“We created this recipe for my birthday - our first barbecue cake! Sweet, ripe bananas and rum soaked fruit - what's not to love! It shows pretty much anything is possible on a barbecue.” - Tom Herbert.
You will need a pizza stone to make this recipe.
Ingredients
- 50 g sultanas
- 25 ml dark rum
- 85 g plain flour
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp salt
- 65 g unsalted butter
- 85 g light brown sugar
- 1 large egg
- 3 very ripe bananas, 200g without skins
- 35 g walnuts
- 0.5 tsp vanilla extract
- 50 g butter, for the griddle
- 50 g caster sugar
- 1.8 oz sultanas
- 0.9 fl oz dark rum
- 3 oz plain flour
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp salt
- 2.3 oz unsalted butter
- 3 oz light brown sugar
- 1 large egg
- 3 very ripe bananas, 200g without skins
- 1.2 oz walnuts
- 0.5 tsp vanilla extract
- 1.8 oz butter, for the griddle
- 1.8 oz caster sugar
- 1.8 oz sultanas
- 0.1 cup dark rum
- 3 oz plain flour
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp salt
- 2.3 oz unsalted butter
- 3 oz light brown sugar
- 1 large egg
- 3 very ripe bananas, 200g without skins
- 1.2 oz walnuts
- 0.5 tsp vanilla extract
- 1.8 oz butter, for the griddle
- 1.8 oz caster sugar
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Let the sultanas soak in the rum for at least 30 minutes.
- Sieve the flour into a bowl with the baking powder, bicarbonate of soda and salt. Set aside.
- Melt the unsalted butter and in another bowl beat this and the brown sugar until combined well. Mix in the egg to this mixture. Mash the bananas and add.
- Chop the walnuts coarsely. Stir in the walnuts, rum soaked sultanas and vanilla extract using a wooden spoon.
- Add the flour mixture, a third at a time, whisking constantly. Scrape into a loaf tin lined with greaseproof paper.
- Prepare the barbecue for indirect heat – approx. 180°C. Place the pizza stone on the grate and let it preheat. Put the tin on it and bake the banana bread for 25-30 minutes or until firm on top.
- When a knife inserted into the centre comes out clean - it’s done. Leave in the tin on a rack to cool.
- When cool, remove from the tin and cut it into six slices. Preheat the griddle for 10 minutes. Add a knob of butter to melt.
- Grill the banana bread slices for 2 minutes on each side. Sprinkle with caster sugar and serve with ice cream.
This recipe was devised for Weber.
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