I'm making a banana bread recipe that calls for soaking raisins in bourbon or rum, then draining off the booze. I have neither, just dry sherry and marsala. Could I use one of those instead? Would one be better with bananas than the other? I seldom drink and these bottles are covered with dust because I seldom use them, perhaps a tablespoon or two in other recipes over the years.

You can use either one to soak the raisins in. The sherry will be a little nuttier than the marsala. It's very liekly that all or most of the alcohol has evaporated. That doesn't matter for this kind of recipe. (You're not trying to flame anything.) You can always take a tiny sip of both beverages to see which one your prefer.

I baked the bread before I saw your response, but thanks. I chose marsala because it was slightly sweet, but in the end I couldn't taste it so I probably could have soaked the raisins in water. It tasted delicious anyway.

It was Nigella's recipe. The only instruction of hers that I ignored was to use my hands to mix the batter. What is wrong with that woman?!

I'm late to the party, but yeah, I've made a practice to just use whichever boozy substance I have on hand for baking and cooking. It's true that some have flavor profiles that don't quite balance with recipes, IMO (scotch) but for the most part, a small change won't make a huge big difference.

Nothing's wrong with her! She's a goddess and a sensualist, and I worship her! (And I'm sure she washes her hands first --- and then licks her fingers afterwards).

I'd have gone to the liquor store. No substitute for the bourbon flavor!

Either would be just dandy.

I would not recommend gin or vermouth, however.

You can use either. I am not too upset with Nigella and her paws ( I assume she washs them first ) but its the cooks that do it with rings on!!! Now there is a dirty germy breeding spot! Take them off!