Banana Bread

Adapted from "How to be a Domestic Goddess" by Nigella Lawson

Raisins - 65 g
Dried apricots - 35 g
Dark rum - 75 ml
All-purpose flour - 100 g
Bread flour - 75 g
Baking powder - 2 teaspoons
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Unsalted butter, melted - 113 g (1 stick)
Sugar - 150 g
Eggs, large - 2
Ripe bananas, mashed - 300 g (about 3 large)
Pecans, chopped - 90 g
Vanilla extract - 1 teaspoon

- Line a 23x13x7 cm loaf pan with baking paper.
- Put the raisins, dried apricots and rum into a small saucepan, bring to the boil. Remove from the heat, cover and leave for an hour, or until the raisins and apricots have absorbed most of the liquid, then drain.
- Cut the dried apricots into small raisin size pieces .
- Preheat the oven to 170C.
- In a medium-sized bowl, combine the flours, baking powder, baking soda and salt. Mix.
- In a large bowl, mix the melted butter and sugar until combined. Beat in the eggs one at a time, then add the mashed bananas.
- Mix in the pecans, drained fruit and vanilla extract.
- Add the flour mixture, a third at a time, stirring well after each bit.
- Scrape the batter into the loaf pan and bake for 75-90 minutes. An inserted toothpick should come out clean.