Caribbean Banana Bread Recipe
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Caribbean Banana Bread

Large Loaf
1/3 C water
3/4 C mashed very ripe banana
2 T vegetable oil, margarine or butter (I use olive oil)
1 large egg
3/4 t salt
3 T brown sugar, packed
1 1/2 C white flour*
1 1/2 C whole-wheat flour
1 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good)
1 1/4 t bread-machine or instant yeast
1/4 C each raisins and chopped pecans (optional)

* In Canada use all-purpose or bread flour; in the United States use bread flour.

Extra Large Loaf
1/3 C water
1 C mashed very ripe banana (about 2 medium bananas)
3 T vegetable oil, margarine or butter (I use olive oil)
2 large eggs
1 t salt
1/4 C brown sugar, packed
2 C white flour*
2 C whole-wheat flour
1 1/4 t ground nutmeg or cinnamon (bet pumpkin pie spice would be good)
1 1/2 t bread-machine or instant yeast
1/3 C each raisins and chopped pecans (optional)
 
*In Canada use all-purpose or bread flour; in the United States use bread flour.

1. Add all ingredients except raisins and nuts to machine according to
manufacturer’s directions. Select sweet or white cycle.

2. Add raisins and nuts at ingredient signal (or about 20 to 30 minutes into cycle after the starting time).

Tip: Freeze overripe bananas either in their skins (the skins will turn black but the bananas are good for baking when thawed) or peel, mash and freeze in airtight containers or bags.

AUTHOR: G'ma



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