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Jamaican Banana Bread Recipe
|Ripe bananas||1 Pound|
|Dark rum||1 Teaspoon|
|Golden raisins||2⁄3 Cup (10.67 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Butter||8 Tablespoon, softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 Large (At Room Temperature)|
|Baking powder||1 Tablespoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Orange rind||1 Tablespoon, grated|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3407 Calories from Fat 1289
% Daily Value*
Total Fat 149 g228.8%
Saturated Fat 68.4 g342.1%
Trans Fat 0 g
Cholesterol 469.5 mg
Sodium 2259.7 mg94.2%
Total Carbohydrates 499 g166.3%
Dietary Fiber 30.6 g122.2%
Sugars 224.6 g
Protein 47 g94.8%
Vitamin A 72.6% Vitamin C 106.8%
Calcium 134.9% Iron 105.8%
*Based on a 2000 Calorie diet
Lightly butter a 9 by 5 inch loaf pan.
Mash the bananas in a bowl with a fork and add the rum.
In another bowl toss the raisins with 2 tablespoons of the flour.
Cream the butter with the sugar until fluffy and light.
Add the egg and beat until smooth.
In another bowl sift the remaining flour with the baking powder, salt and nutmeg.
Add the grated orange rind.
Make a well in the center of the flour mixture and add half the banana mixture, blending well, and then half the butter mixture.
Repeat the process with the rest of the bananas and the remaining butter mixture.
Stir in the raisins and nuts.
Scrape the batter into the prepared pan.
Bake for 1 hour until the loaf is lightly browned and a toothpick inserted in the center comes out clean.
Remove the pan to a wire rack.
Cool for 10 minutes before removing the bread from the pan.
Cool completely on the rack.