Rum n Spice bake on a rainy day

Friends were coming over and along with all the hilarity and gushup that we girl pals indulge in, we also love to hog. Delhi weather has become all freaky and unpredictable, just when we thought of packing up our woollies it rained yet again and brought back with it a slight chill in the air. So some piping hot food would work very well on such a day. What better than serving tea with a banana loaf, warm and freshly baked from the oven!

A homemade cake makes your day special. This lovely spiced up banana cake is a real treat. It converted me into a banana cake lover. Now I just need an excuse to rustle this fabulous cake even to the extent of buying more fruit than we can consume so that I can then use the over ripened bananas in the cake. It's basically a tea loaf and comes out very light with a soft texture.

  Banana Rum Loaf

11/2 cups flour

2 ripe bananas

75 ml vegetable oil

1 teaspoon baking soda

3/4th cup sugar

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon powder

1 tablespoon rum

Preheat oven to 350 degrees F (180 degrees C).

In a bowl beat the egg and sugar well, and then pour in the oil and the mashed bananas. Mix well, and then stir in the vanilla extract and the rum.

In another bowl combine the flour, baking soda and, cinnamon. Mix the wet ingredients into the dry ones and fold in gently to ensure all the ingredients are well incorporated.

Pour the batter into a well greased loaf pan. Bake for 25- 30 minutes or until a toothpick inserted inside comes out clean. Cool on a rack. Cut the loaf into slices and serve.