JAMAICAN BANANA FRITTERS RECIPE
Banana fritters are tasty addictive snacks that's a favourite among many Jamaicans. It's a recipe that's kid-friendly, family-friendly, budget-friendly and absolutely satisfying. My secret tips will teach you how to cook perfect banana fritters, every time
Provided by Roxy Chow Down
Categories Appetizer Breakfast Dessert Snack
Time 20m
Number Of Ingredients 8
Steps:
- Peel ripe bananas and place them in a medium-sized mixing bowl, then add sugar, vanilla, cinnamon and salt.
- Use a metal fork to mash bananas into pebble-sized pieces, simultaneously combining all the ingredients together.
- Add the flour and fold ingredients completely before adding water.
- Stir the mixture thoroughly until ingredients are combined and your batter is smooth but still slightly lumpy.
- Heat a large frying pan then add oil.
- Heat oil on medium-high temperature for approximately 1 - 2 minutes before adding the batter. (To test if your oil is ready, sprinkle a bit of flour in the oil after 1 minute. If bubbles form around your flour, it is ready).
- Once the oil is hot, carefully spoon small dollops of batter into the pan, leaving space between each fritter.
- Maintain medium-high heat and monitor fritters closely.
- When the edges of your fritters begin to brown, flip over. Cook each side for about 2 - 3 minutes or keep flipping your fritters until golden brown on both sides.
- Remove fritters from pan unto a large plate lined with thick paper towel.
- Allow banana fritters to cool slightly to have it warm and scrumptious!
- Bless up & enjoy it.
JAMAICAN BANANA BREAD RECIPE - (3.8/5)
Provided by BobN
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
JAMAICAN BANANA CUPS
These are easy to make delights...but be sure when cooking the rum mixture not to put the heat too hig or the rum will evaporate very quickly and could even ignite - and this is not a flambe!
Provided by TishT
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven 400F.
- Finely grate 1 tsp orange zest and squeeze 6 Tbs juice from orange.
- Cut bananas into 1/4" slices Combine 1/2 of the sugar 1/3 or the butter and 1/2 of the rum in large frying pan.
- cook over medium heat, stirring frequently, until sugar has dissolved and mixture is starting to bubble.
- Stir in bananas and toss until evenly coated.
- Remove from heat.
- Divide half of banana mixture among 4 1-cup ramekins.
- Sprindle each with 1 Tbs breadcrumbs.
- Top with remaining banana mixture.
- Spoon orange juice over each ramekin Combine remaining breadcrumbs, sugar and butter with oats, orange zest and cinnamon, blending with fingertips until mixture resembles coarse crumbs.
- Sprinkle over bananas.
- Bake until topping is crisp and golden, about 15 minutes.
- Serve warm, topped with cream and sprinkled with nuts.
JAMAICAN BANANA BREAD
A friend e-mailed me this recipe and I don't know the origin; however, I do know that we really enjoyed it!
Provided by pedspeech
Categories Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees.
- Beat 2 Tbsp butter and cheese at medium speed. Add the sugar, beat well. Add the egg, beat well- set aside.
- Combine banana and next five ingredients (through vanilla) stirring well.
- Add flour to sugar mixture alternately with banana mixture, beginning and ending with flour mixture. Mix after each addition.
- Add 1/4 cup pecans and 1/4 cup coconut.
- Pour into 8X4 loaf pan coated with spray, bake 1 hour.
- Cool in pan 10 minutes, remove. Cool slightly.
- To make topping, combine brown sugar and 2 tsp each of lime juice, butter, and rum in a saucepan- bring to simmer. Cook 1 minute, stirring constantly, remove from heat. Stir in remaining nuts and coconut, spoon over loaf.
JAMAICAN BANANA CAKE
Another nanner recipe. I didn't think there was anything particularly Jamaican about this, but I love the moist cake with the coconut topping. Two of the things I love...nanners and coconut!
Provided by Redneck Epicurean
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Cake: Preheat oven to 350 degrees.
- Cream butter. Add dry ingredients, bananas, and buttermilk. Mix slightly. Add eggs and beat at medium speed for 3 minutes.
- Fold in walnuts.
- Pour into a greased and floured 9 x 13-inch pan. Bake for about 35 minutes or until very well browned and toothpick inserted into the center comes out clean. When cool, prepare topping.
- Coconut Topping: Set oven to broil.
- Mix butter, sugar, and milk in a medium saucepan over medium heat, stirring until butter melts.
- Add coconut and walnuts.
- Pour and spread over cooled cake.
- Place under broiler (not too close) and broil for 2 to 3 minutes or just until coconut begins to brown. Cool.
Nutrition Facts : Calories 661.1, Fat 34.3, SaturatedFat 17.7, Cholesterol 90.4, Sodium 546, Carbohydrate 85.9, Fiber 2.5, Sugar 62.6, Protein 6.9
WE BE JAMMIN' JAMAICAN BANANA BREAD
Delicious and exotic twist on the common and bland banana bread. So good you will never bake another run-of-the-mill banana bread! Serve and watch the happy faces!
Provided by B. Painter
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h45m
Yield 24
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
- Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
- Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
- After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 22 g, Cholesterol 12.9 mg, Fat 3.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 92 mg, Sugar 12.5 g
JAMAICA BANANA JAM
If you like banana and peanut-butter sandwiches, you'll love this jam and peanut-butter on a sandwich! (Recipe courtesy: Elizabeth Barcelo)
Provided by Sweet Tooth8482
Categories Dessert
Time 30m
Yield 4 half-pints
Number Of Ingredients 4
Steps:
- Place lime juice in a one quart measure.
- Peel bananas and dice directly into lime juice.
- Stir with a wooden spoon.
- Keep stirring as you dice each banana into the lime juice to prevent darkening.
- Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.
- Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick.
- Stir often to prevent sticking, especially during last 10 minutes.
- Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.
- Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch headspace.
- Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.
- Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
- Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool.
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