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Banana Bread

August 10, 2015


There were two foods Barbados was not in shortage of this summer, seaweed and bananas.  Masses of seaweed had washed up on the shores and it was annoying because I didn’t get to feel the sand between the toes of my workout beach.    I saw people collecting the seaweed as fertilizer,  I personally think Barbados should have sold it for fertilizer or food but as it was rotting I am not sure it wouldn’t have tasted good fried or in sushi.  The bananas however were wonderfully cheap but didn’t last long in the heat, so when over ripe what better way to make the most of it all by making banana bread.

This recipe was taken from Caribbean Cooking Secrets (Right Way, 2013).


225g flour, 2 tsps baking powder, 1/4 tsp nutmeg, 100g butter, 170g sugar, 2 eggs (beaten), 450g ripe bananas, 1 tp lime juice, 1 cup milk.


  1. Sift the flour, baking powder and nutmeg together.
  2. Cream the butter and sugar together.
  3. Add the beaten eggs gradually to the creamed mixture.
  4. Peel and mash or slice the bananas and add them to the mixture together with the lime juice.
  5. Heat the oven to 180 degrees C.
  6. Fold in the flour alternatively with the milk.  Put in a greased 8 inch square tin.
  7. Bake in the middle of the oven for around an hour.
  8. The cake is cooked when firm to the touch and a skewer inserted comes out clean.

From → Baking

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