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Jamaican banana bread recipe, contributed by Chevon Morris
Banana bread remains one of Jamaica’s favourite pastries! It's truly a mouth-watering Jamaican dessert that has been passed down from generation to generation.
I'll give you a bit of background to it and share with you a simple and easy recipe, ready?
Jamaica has a rich tradition of banana growing. In fact, it was once a major exporter for the country. It was during World War II that Jamaicans had to eat green banana which was also known as the ‘long grain rice’.
Banana is easily accessible in Jamaica as it’s deeply embedded in our cuisine. It’s grown abundantly locally, especially in the rural areas. Most households grow it in their backyard (mine too). We therefore developed numerous creative ways of using this versatile fruit.
By the way, bananas, when ripe, will spoil easily if not quickly consumed. To avoid waste, Jamaican housewives tries to include it in their daily recipes.
Below is a simple but great recipe. It includes creative uses of our some of our spices too. Try it and enjoy! By the way, please bear in mind that in Jamaica, banana bread and banana pudding are the same thing :-)
This recipe allows for 6 yields and can be eaten hot
For optimum flavor, use bananas with skins that are almost black, as using bananas that are not overripe will not produce the potent banana flavor that makes good banana bread, and will cause the texture to be different.
Back to Top of Jamaican banana bread recipe
Real Taste of Jamaica (New Edition) by Enid Donaldson, Ian Randle
Professional Baking (4th Edition) John Wiley &Sons, Inc; Hoboken, New Jersey
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