100g Raisins, sultanas or other fruit of choice
75ml dark rum (Captian Morgan is my prefered)
175g plain flour
2 teaspoons baking powder
Half teaspoon bicarbonate of soda
125g butter, melted
2 large eggs
4 small, very ripe bananas (about 300g weighed without skin), mashed
2 small bags of Maltesers
1 and a half teaspoon vanilla extract
23 x 13 x 7cm loaf tin, buttered and floured or with a paper insert
Put the raisins/sultanas and rum in a small saucepan and bring to the boil. Remove from the heat, cover and leave for an hour to marinade.
Preheat the oven to 170ºC/gas mark 3 and get started on the rest. Put the flour, baking powder, bicarb and salt in a medium-sized bowl and, using your hands or a wooden spoon, 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 the mashed bananas. Then, with your wooden spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit
Place in tin and cook for just over an hour, cool on a wire rack and then slice to serve.