In the kitchen:Let the sultanas soak in the rum for at least 30 minutes.Sieve the flour into a bowl with the baking powder, bicarbonate of soda and salt.Melt the unsalted butter. In another bowl beat this and the brown sugar until combined well. Mix in the egg. Mash the bananas and add. Chop the walnuts coarsely. Stir in the walnuts, rum soaked sultanas and vanilla extract using a wooden spoon. Add the flour mixture, a third at a time, whisking constantly.Scrape into a loaf tin lined with greaseproof paper.
Equipment:Pizza stone, griddle
At the barbecue:Prepare the barbecue for indirect heat – approx. 180 °C.Place the pizza stone on the grate and let it preheat. Put the tin on it and bake the bread for 25-30 minutes or until firm on top. When a knife inserted into the centre comes out clean – it’s done. Leave in the tin on a rack to cool. Remove from the tin and cut it into six slices.Preheat the griddle for 10 minutes. Add a knob of butter to melt. Grill the banana bread slices for 2 minutes on each side. Sprinkle with caster sugar and serve with ice cream.Recipe reprinted with permission of Weber.To receive quick and convenient weekday recipes, join our
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