Banana Bread

I have made many a banana bread in my baking career, and I don't want to stop. Recently, it seems to be one of few cakes I can't keep my hands off once I've baked it. This recipe, which came to me via a cheap YouTube how-to channel needed a bit of spicing up, and many innovations I've spiced it with- golden sultanas that have lustfully soaked up one or two shots of dark rum, for example. However, it's less important that it's rum, moreso that you don't want chunks of old lady skin lurking menacingly at the bottom of your banana bread. Whether it's apple juice or Nelson's Blood, you need the sultanas to be plump and soft.
Deliciousness aside, banana bread is exceptionally practical as a final destination of bananas that have gone grotesque in old age. I don't eat bananas just as a fruit because to me, on their own without their overripeness, they are just like compressed logs of mashed potato, they don't have enough fruitiness. However, when they go brown and they get cooked with other flavours, they claim their true flavour, and turn into a baroque loaf of moist cake. Waste not want not and all that, I bake this because I don't want to waste food obviously.
1)Preheat the oven to a moderately low 160 oven (it needs a good hour at a low temperature) and grease and cocoa powder (dust the butter with cocoa powder rather than flour for a light chocolate breath on the crust) a loaf tin.
2)Over a light heat in a small saucepan or simply in a microwave, soak 100g golden sultanas or regular sultanas or raisins in a generous shot or two of dark rum. Once they've soaked most of it up, set aside to cool.
3)Combine 200g plain flour, plus 1 tsp each cinnamon, baking powder and bicarbonate of soda into a large bowl.
4)Whisk 2 eggs and 225g light brown sugar with 1 tsp good vanilla extract until light and thickened, then gradually pour 125ml plain vegetable oil until fully blended. Mix in 3 ripe bananas, coarsely mashed.
5)Fold the dry ingredients into the wet, and then when they are fully combined, add your sultanas and a handful of chopped walnuts if you like.
6)Bake the loaf for about an hour, but obviously be fluid, turn down the heat if it browns too quickly, but don't open the oven door during the first 2/3 of the bake.
7)Leave to cool in the tin for a few minutes then turn out onto a cooling rack. It tastes even better the next day.