Recipe by: Catia Camillini
Source: Family Recipe
Serves: 8


  • 100gr Sultanas, big yellow
  • 60ml Dark Rum
  • 20ml Water
  • 75gr Top Flour
  • 100gr Plain Flour
  • 16gr Baking Powder
  • ½ teaspoon Bicarbonate of Soda
  • ½ teaspoon Salt
  • 115gr unsalted Butter, melted
  • 140 grams Caster Sugar
  • 2 large Eggs, room temperature
  • 3 medium Bananas, mashed
  • less than a ¼ teaspoon Banana extract flavour
  • 1 teaspoon Vanilla extract


  • NOTE: All the ingredients at room temperature.
  • Place the sultanas, the liquor and the water in a small saucepan and bring to the boil.
    Let the liquid dry slowly, switch off the fire and let the sultanas absorb the rest of the liquid. Then drain if necessary.
  • Preheat the oven to 170°C.
  • Put the flours, baking powder, bicarbonate and salt in a medium-sized bowl and combine well.
  • In a large bowl mix the melted butter and sugar and beat until blended.
  • Beat in the eggs one at a time.
  • Then add the mashed bananas, the vanilla extract and the banana flavour.
  • Then, stir in drained sultanas.
  • Add the flour mixture, a third at a time, stirring well after each bit.
  • Scrape into a loaf tin and bake in the middle of the oven for 1 hour, but at 45minutes start following it, depending on the oven it could cook faster.
  • Insert a toothpick or fine skewer, it should come out clean.
  • Leave in the tin on a rack to cool, and eat thickly or thinly sliced.

Download PDF version here: Catia Camillini Banana Bread with Rum and Sultanas