Prep 10 mins
Cook 45 mins
I copied this recipe down ages ago, always meaning to give it a try. I found it today in one of my piles of recipes and decided to share it. This is not a sweet bread. Supposedly, this recipe is from Liberia.
- 2 cups farina or 2 cups cream of wheat
- 1 tablespoon granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon nutmeg, freshly grated
- 1⁄2 teaspoon salt
- 1 1⁄2 cups mashed bananas
- 2 large eggs
- 1 1⁄2 cups water
- 1 cup canola oil
- Combine dry ingredients in a large bowl.
- Mix together eggs, oil, and water, then add along with the mashed bananas to the dry mixture.
- Sutr just enough to moisten all ingredients, but do not overmix.
- Pour into a greased 9x13" baking pan in a preheated 350 F oven for about 45 minutes, or until a knife inserted in the center comes out clean.
- Let cool 10 minutes, then remove from pan and let cool.
- Cut into squares and serve.
I have made this recipe a few times to use up a lot of farina. This isn't sweet so it's good for a breakfast/snack thing. I wouldn't use more than 1/2 cup of oil in this. The first time I made it I used 3/4 cup of oil and it was quite oily and unnecessary. I've thrown some frozen blueberries in it one time and that added a nice change to it.
A very odd bread with a slightly gritty, slightly oily texture like cornbread and a non-sweet banana flavor. We ate breads and fritters like this in the Caribbean, and if that tropical flavor is what you're longing for, this is your bread. Tonight we had it with seared fish and mango salsa and it went well with them. Thanks for the interesting recipe!