JAMAICAN BANANA BREAD

Banana bread is still a favorite pastry in Jamaica! It is truly a delicious Jamaican dessert that has been passed down from generation to generation.

I’ll give you a little background to share a simple and easy recipe, are you ready?

Jamaica has a long tradition of growing bananas. In fact, once it was a major source of the country. During World War II, Jamaicans were required to eat a green banana which was also known as “long-grain rice”.

Bananas are easily accessible in Jamaica as they are an integral part of our kitchen. It has grown in abundance domestically, especially in rural areas. Most families grow it in their backyards (me too). Therefore, we have developed many creative ways to use this versatile fruit.

By the way, bananas, when ripe, will spoil easily if not eaten quickly. To avoid waste, try to include this recipe in your daily recipes.

Here is a simple but great recipe. It includes creative uses of some of our spices, too. Try it and have fun! By the way, please keep in mind that banana bread and banana pudding in Jamaica are the same things

Ingredients :

2 cups all-purpose flour
3/4 teaspoon baking soda
Salt 1/2 tsp
1 cup granulated sugar
1/4 cup softened butter
2 large eggs
1 1/2 cups mashed ripe bananas (about three bananas)
1/4 cup plain low-fat yogurt (or piña colada flavor !!)
3 tablespoons of dark rum or apple juice
1/2 teaspoon vanilla extract
1/2 cup peeled sweetened coconut
Cooking spray

1 tablespoon of grated sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lemon or lemon juice

How to Make it :

Preheat oven to 350 degrees.
Put a spoonful of flour in dry measuring cups; level with a knife. Combine flour, baking soda and salt, stirring with a paddle.
Put butter and suger in a large bowl. Whisk with a mixer at medium speed until well combined. Add 1 {one] egg at a time, and mix well after each addition. Add banana, yogurt, rum and vanilla; Whisk until blended. add flour then mixture beat at low speed until moist. My heart 1/2 cup coconut. Pour the mixture into a 9 x 5 inch loaf pan covered with cooking spray; Sprinkle it with 1 tablespoon coconut. Bake at 350 degrees for 1 hour or until a clean wooden stick comes out in the center. Cool in pan for 10 minutes on wire rack removed from pan. Combine juice and powdered sugar, stirring with a whisk. Sprinkle it on warm bread. Cool completely on wire rack