(Caribbean sweet quickbread)
Banana bread is eaten in many countries, of course. But it is especially popular in the Caribbean, particularly in Aruba, Jamaica and the Bahamas. Serve slices with dollop of whipped cream and a cup of coffee or hot tea. Also great for breakfast or as a snack for kids.
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.