Barbecued banana bread recipe

Name: Barbecued banana bread recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g (1.8oz) sultanas; 25 ml (0.9fl oz) dark rum; 85 g (3oz) plain flour; 1 tsp baking powder; 0.5 tsp bicarbonate of soda; 0.5 tsp salt; 65 g (2.3oz) unsalted butter; 85 g (3oz) light brown sugar; 1 large egg; 3 very ripe bananas, 200g without skins; 35 g (1.2oz) walnuts; 0.5 tsp vanilla extract; 50 g (1.8oz) butter, for the griddle; 50 g (1.8oz) caster sugar

Servings: persons

50 g (1.8oz) sultanas
25 ml (0.9fl oz) dark rum
85 g (3oz) plain flour
1 tsp baking powder
0.5 tsp bicarbonate of soda
0.5 tsp salt
65 g (2.3oz) unsalted butter
85 g (3oz) light brown sugar
1 large egg
3 very ripe bananas, 200g without skins
35 g (1.2oz) walnuts
0.5 tsp vanilla extract
50 g (1.8oz) butter, for the griddle
50 g (1.8oz) caster sugar

1
Let the sultanas soak in the rum for at least 30 minutes.
2
Sieve the flour into a bowl with the baking powder, bicarbonate of soda and salt.
3
Set aside.
4
Melt the unsalted butter and in another bowl beat this and the brown sugar until combined well.
5
Mix in the egg to this mixture.
6
Mash the bananas and add.
7
Chop the walnuts coarsely.
8
Stir in the walnuts, rum soaked sultanas and vanilla extract using a wooden spoon.
9
Add the flour mixture, a third at a time, whisking constantly.
10
Scrape into a loaf tin lined with greaseproof paper.
11
Prepare the barbecue for indirect heat approx.
12
180C.
13
Place the pizza stone on the grate and let it preheat.
14
Put the tin on it and bake the banana bread for 25-30 minutes or until firm on top.
15
When a knife inserted into the centre comes out clean - its done.
16
Leave in the tin on a rack to cool.
17
When cool, remove from the tin and cut it into six slices.
18
Preheat the griddle for 10 minutes.
19
Add a knob of butter to melt.
20
Grill the banana bread slices for 2 minutes on each side.
21
Sprinkle with caster sugar and serve with ice cream.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 50 g (1.8oz) sultanas, 25 ml (0.9fl oz) dark rum, 85 g (3oz) plain flour, 1 tsp baking powder, and more.

Yes, Barbecued banana bread recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!