Spotting some very ripe bananas in the fruit bowl that no one was going to eat anymore, I naturally thought of banana bread but what to do to make it different?My daughter and I are big fans of coconut and we both love raisin bread so an idea was born. This is utterly delicious toasted and buttered.
Banana, Coconut, Rum & Raisin Bread
- 100g raisins
- 70cl rum
- 500g strong white bread flour
- 7g easy blend yeast
- 10g salt
- 50g desiccated coconut
- 3 medium ripe bananas, mashed
- 20g unsalted butter, melted
- 280ml whole milk
- Place the raisins and rum into a microwave bowl and leave to soak for at least 1 hour then microwave for 1 minute and set aside to cool.
- Place the flour into a large bowl. Add the dried yeast to one side and the salt to the opposite side.
- Add the coconut, bananas, melted butter and almost all the milk.
- Mix everything together until you have a soft, sticky dough. Depending on your flour and the size and ripeness of your bananas you may not need all the milk or you may need to add a little extra.
- Turn the dough out onto a lightly oiled worktop and knead for 5 – 10 minutes.
- It should be smooth and no longer sticky. If you lightly push a finger dipped in flour into the dough it should spring back.
- Place the dough into a lightly oiled bowel and cover with cling film or, I use a shower cap, and leave to rise for 1 – 2 hours until doubled in size.
- You can of course do steps 1 – 5 using your stand mixer with the dough hook attachment. Be careful not to over knead! Check the dough after 4 – 5 minutes of kneading.
- Line a large or two smaller bread tins with baking parchment.
- Turn the dough out onto a work surface lightly dusted with flour.
- Knead the dough for 1 – 2 minutes until all the air has been knocked out and the dough is smooth.
- Push or roll the dough into a square about the length of your tin.
- Drain the raisins and sprinkle the raisins over the dough.
- Roll the dough up folding the ends under and place the dough seam side down into the tin.
- Cover the loaf with cling film and leave to rise in a warm place for 45 minutes.
- During the last 10 minutes of rising preheat the oven to 180C/160C fan.
- Bake the bread in the preheated oven for 35 – 45 minutes until golden.
- Remove the bread from the tin to check for doneness. The bottom should sound hollow when tapped.
- Leave the loaf to cool on a wire rack.