Boozy Banana Bread

This is comfort food at it’s finest, the recipe is adapted from Sophie Dahl’s banana bread recipe with a couple of additional twists that are all my own. I use spelt flour because my significant other has a wheat intolerance but basic plain wheat flour will work just fine.

Ingredients
75g soft butter
4 x Ripe bananas, fairly big ones
150g Demarara sugar
1 egg (beaten)
1 tablespoon of Vanilla Extract
1 teaspoon of bicarbonate of soda
1 pinch of salt (not necessary if you use salted butter)
250g Spelt flour
100ml Spiced dark rum (I use Dead Mans Fingers spiced rum)
2 generous teaspoons of Honey (Local is what I use)
100g Dark chocolate chips

Method
Preheat oven, 180C / 160C Fan / Gas Mk 4
I use a loaf tin and line it with baking parchment, you can also grease the tin if you won’t wish to use parchment

1. Mash the bananas with a fork in a large mixing bowl
2. Mix in the butter,
   the sugar,
   the egg,
   the vanilla extract,
   3/4 of the chocolate chips,
   the rum,
   and finally the honey
3. Once these are all combined add the bicarbonate of soda and the salt.
4. Lastly mix in the flour.
5. Pour it all into the tin and sprinkle the remaining chocolate chips on top.
6. Place in the oven. It needs at least an hour, often a little more.
7. Do the stab test, I use a skewer, when there is no mixture sticking to the skewer when you withdraw it you can take the loaf out of the oven.
8. Put it on a rack to cool.

I mix everything by hand even though I have a Kenwood chef that can do it, it seems to taste better that way. The mixture should look something like the below:

Wait until cooled then slice as wanted. A thick layer of salted butter makes it taste even better.