https://www.caribbeangreenliving.

com/simple-and-authentic-banana-bread/

Caribbean Banana Bread

INGREDIENTS
 2-3 very ripe bananas peeled

 1/3 cup melted butter

 1 cup of sugar can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet

 1 egg beaten

 1 teaspoon vanilla extract

 1 teaspoon baking soda

 Pinch of salt

 1 1/2 cups of all-purpose flour

 1 teaspoon freshly ground nutmeg

 1 teaspoon ground ginger

 Dash of ground cinnamon

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INSTRUCTIONS
1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

2. In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.

3. Mix in the baking soda, salt, nutmeg, ginger and cinnamon. Stir in the sugar, beaten egg, and vanilla extract. Mix in the

flour.

4. Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F

(175°C), or until a tester inserted into the center comes out clean.

5. Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread

knife helps to make slices that aren't crumbly).

NOTES
Notes: Egg must be at room temperature.
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Ultra Moist Banana Bread

INGREDIENTS
 11/2 cups (225 g) unbleached all-purpose flour
 1 teaspoon (5 ml) baking powder
 1 teaspoon (5 ml) baking soda
 1 1/4 cups (310 ml) mashed ripe bananas (3-4 bananas)
 1/2 cup (125 ml) coconut milk (see note)
 1 tablespoon (15 ml) lime juice
 1/2 cup (115 g) unsalted butter, softened
 1 cup (210 g) sugar
 1 egg
 1 teaspoon (5 ml) vanilla extract
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PREPARATION
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 23 x 13-cm (9
x 5-inch) loaf pan (a 1.5-litre (6-cup) capacity pan) and line with a strip of parchment paper,
letting it hang over both sides.
2. In a bowl, combine flour, baking powder and baking soda. Set aside.
3. In another bowl, combine bananas, coconut milk and lime juice. Set aside.
4. In a third bowl, cream butter and sugar with an electric mixer. Add egg and vanilla and beat until
smooth. At low speed, add dry ingredients alternately with banana mixture.
5. Pour into the loaf pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake
comes out clean.
6. Let cool on a wire rack before removing from the pan and slicing.
NOTE
You won’t taste coconut milk in this recipe.  We use it because it creates a softer crust. Once a
coconut milk can is open, you can freeze leftovers. If you don’t have it on hand, replace coconut
milk and lime juice with 125 ml (½ cup) of sour cream.