(from the gorgeous "Love Bake Nourish" by Amber Rose)
80ml dark rum (or black tea or water)
175g wholegrain spelt flour, sifted
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
125g butter, melted
150g maple syrup
2 large eggs
4 very ripe bananas, mashed
1 teaspoon vanilla extract
Preheat the oven to 170°C. Grease and flour a loaf tin (25 - 30cm).
Put the raisins and liquid in a saucepan and bring to the boil. Simer gently for 10-15 minutes, until the raisins are plump and swollen. Remove from the heat and allow to cool, then drain off any of the remaining liquid.
Mix all the dry ingredients in a medium bowl. In a large mixing bowl, beat the melted butter and maple syrup with an electric hand mixer until well blended. Beat in the eggs, one at a time, with a wooden spoon, then add the mashed bananas. Stir in the drained raisins and vanilla extract. Fold in the flour mixture, a third at a time, stirring well to combine each addition before adding the next.
Scrape the mixture into the prepared tin, level the top with the back of a spoon or a palette knife and bake in the oven for about 1 hour, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for 10 minutes until turning out onto a wire rack to cool completely.