Jamaican Banana Bread

What do you do when you have those ripened bananas getting ugly in your kitchen counter?
You mash them and bake banana bread.
What can be better than that? To add some nutmeg, pecans and raisins to the dough, of course!
Then, you’ll have a not so sweet full of flavor bread, with contrasting textures that everybody will love!
Try it and I promise you will never put in the trash a ripened banana. 
Here is the recipe that I found it in Breads, a cooking book that I bought when I was 19. Since then, I have been baking it. 
I shared the recipe for the first time in Mamás Latinas.
Banana bread with pecans and raisins | Ingredients for one 8 ½ by – 4 ½ - inch
2 cups of all-purpose flour
1 tbsp. of baking powder
8 tbsp. of unsalted butter
½ cup of brown sugar
1 egg
½ tsp. of salt
½ tsp. of freshly grated nutmeg
1 tsp. of vanilla extract
2 large, ripe bananas, mashed
2/3 cup of raisins tossed with 1 tsp. of flour
½ cup of coarsely chopped pecans

Preheat the oven to 350˚. Cover a 8 ½ by 4 ½ inch loaf pan with parchment paper. In a bowl, with an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and beat the mixture thoroughly. Add the flour, baking powder, salt and nutmeg and mix well. Add the bananas and vanilla extract and mix well. Fold the pecans and raisins into the batter and mix well. Pour the batter into the prepared loaf pan and bake for one hour or until a skewer inserted into the loaf comes out clean.

To print the recipe click here.

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