Jamaican Banana Nut Bread Food

JAMAICAN BANANA BREAD RECIPE - (3.8/5)

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.

TROPICAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine coconut oil, eggs, and vanilla extract in a large bowl; whisk well to combine. Add flour, sugar, baking soda, cinnamon, and salt. Stir well until combined. Fold in bananas, pineapple, and coconut; stir until just blended. Pour batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

JAMAICAN BANANA BREAD

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 BREAD

Steps:

• Cream together first four ingredients.
• Sift together flour, baking powder and spices.
• Gradually add banana, then flour mixture alternately to margarine mixture. The result will be a sticky dough.
• Mix in raisins and nuts.
• Turn into greased 9-inch loaf pan. Bake 55 minutes at 350 degrees until golden brown.

BANANA NUT BREAD JAM

Steps:

• Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil.
• All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute.
• Fill jars to 1/4 inch of top; seal with two-part lid and ring.
• Boiling water bath for at least 10 minutes.
• Makes about 3 pints.

JAMAICAN BANANA NUT BREAD

Steps:

• 1. This is so easy!
• 2. Preheat oven to 350.
• 3. Mix vinegar and milk so that the milk will curdle. Actually, I have used 5 tablespoons of buttermilk instead of vinegar and milk. Works just as well!
• 4. Add everything else, and pour into two loaf pans that have been either sprayed with baking spray or greased and floured.
• 5. Bake about 40 minutes, depending on your oven. At our high altitude (6400 feet), it takes only about 35 minutes.
• 6. The longer you have to bake the bread, the darker in color it will be. Delicious, especially warm with a little butter on it!