Banana Bread

+ spiced rum

½ cup (60 gr) roughly chopped walnuts
½ cup (110 gr) butter – soft
2/3 cup (160 ml) maple syrup
2 eggs – free-range organic
2 large ripe bananas
3 tbsp spiced rum
1¼ cup (205 gr) brown rice flour
1 tsp baking powder

Preheat the oven to 390F / 200C.

Place the walnuts in a baking pan. Roast in the preheated oven for 10 minutes. Set aside.

Place the butter in the bowl of an electric mixer with the whip attachment. Beat for 1 minute.

Add the maple syrup and continue to mix until just combined – 30 seconds.

Stir in the eggs, one at a time mixing well after each addition.

Roughly mash the bananas with a fork. Add to the dough along with the rum.

Beat until just incorporated.

Stir in the flour, baking powder and walnuts on low speed until combined.

Coat a loaf pan with non-stick cooking spray. Add the dough and bake in the preheated oven for 45 minutes or until a toothpick inserted comes out clean and the cake has a nice golden color.

Let the bread cool before removing from the pan.

Serve warm or keep in the fridge for a few days.