Prep 20 mins
Cook 1 hr
Bananas are eaten & cooked in every way imaginable in the Caribbean but one of my favorite ways has always been in banana bread. The original version of this recipe was found in the Children's World Cookbook. I have long since modified it due to allergies in the family and personal preferences. I'm posting my version here for ZWT-5.
- 1⁄2 cup butter, softened
- 1⁄3 cup sugar
- 1⁄3 cup brown sugar
- 1⁄2 cup whole wheat flour
- 1⁄2 cup all-purpose flour
- salt, pinch
- 2 teaspoons baking powder
- ground nutmeg, pinch
- 1⁄2 cup dried cranberries
- 1 egg
- 2 tablespoons milk
- 2 large bananas
- 1 teaspoon vanilla
- Preheat oven to 350°F.
- Lightly grease a 1 pint loaf pan and line the bottom with a piece of parchment paper, cut to fit.
- In a large bowl or a stand mixer, cream together butter and both sugars.
- In another bowl, sift together flours, salt, baking powder and nutmeg.
- Stir in the dried cranberries.
- In a small bowl whisk together the egg and milk, then beat them into the creamed butter and sugar mixture a little at a time.
- Gently fold the flour mixture into the butter mixture until well mixed.
- Peel and mash the bananas in a small bowl with a fork. Add the vanilla and stir well.
- Stir the banana mixture into the cake mixture, then pour into the prepared loaf pan. Use a knife to smooth the top.
- Bake for 60 minutes or until a skewer comes out clean.
- Let the bread cool in the pan for 5 minutes, then turn out onto a wire rack to finish cooling.
Just beautiful and soooo tender; I should have waited for them to cool before taking the photo, as they were still really warm and soft. YUM! I did make a couple of changes - personal preference and availability. No small loaf pan, so I followed other reviewers and used a muffin tin. I used ap flour, as that is what I had on hand. I was also out of vanilla (That was terrible) so I used just a small amount of rum flavoring, as I thought it would tie into the Caribbean theme. We also love nuts, so I try to sneak them into everything. These boasted walnuts and macadamias! And they were wonderful! Sorry I had to change so many things, but the recipe still worked perfectly! Thanks so much for sharing your creation, Tink! We sure enjoyed them!
I used margarine instead of butter and only all purpose flour. I made this recipe in muffins (12). I baked them 25 minutes. They are so moist and the taste is so good. Thanks Tinkerbell :) Made for Best of 2010 cookbooks
Let me see.....moist, tender, flavourful, easy, and just plain DELICIOUS :) I made exactly as written, except for making muffins instead of the bread. I ended up with 10 good sized gems which took 25 minutes to bake in the toaster oven. I'm thinking next time I might try chopped fresh cranberries for that 'tart-sweet' effect. Tink, this is a real winner. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.