(Caribbean sweet quickbread)
Makes 1 medium-sized loaf
- Flour -- 2 cups
- Baking powder -- 1 tablespoon
- Salt -- 1/2 teaspoon
- Nutmeg -- 1/4 teaspoon
- Butter, softened -- 8 tablespoons
- Sugar -- 1/2 cup
- Eggs, beaten -- 2
- Vanilla -- 1 teaspoon
- Ripe bananas, mashed until smooth -- 1 pound (around 2 or 3)
- Pecans or walnuts, chopped -- 1/2 cup
- Raisins -- 1/3 cup
- Preheat oven to 350°F and butter or grease a 9x5-inch loaf pan. Sift the flour, baking powder, salt and nutmeg together into a large bowl.
- Add the butter and sugar to the bowl of an electric mixer and beat them together on medium-high speed until light and fluffy. Reduce speed to medium and add the eggs and vanilla, beating until they are fully incorporated.
- With the mixer running on medium-low, add 1/3 of the flour mixture. Next add 1/2 of the bananas, followed by another 1/3 of the flour, the remaining bananas and the rest of the flour. Continue mixing just until all the ingredients are incorporated.
- Toss the nuts and raisins with a tablespoon of flour and then gently stir them into the batter. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for about 10 minutes before turning out onto a wire rack or serving plate. Serve warm or cool.
Banana Bread Variations
- You can eliminate the nuts and raisins if you like. Or just any combination of your favorite ingredients: shredded coconut, chocolate chips, other nuts, currants. Give the batter some flair by mixing in a teaspoon of rum extract or a couple teaspoons of lime or lemon zest.