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Caribbean Banana Bread

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Caribbean Banana Bread

Caribbean Banana Bread

Marian Blazes
This super moist and flavorful banana bread is inspired by the breads and cakes popular in the Caribbean and the South American countries Suriname and Guyana. A combination of sweet potato cake (think sweet potato pone) and tropical-style banana bread, this batter can be baked in muffins tins, a bread pan, or cake pans. Candied pecans sprinkled on top add delicious crunch.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • 3/4 cup mashed sweet potato (from 1 medium sweet potato)
  • 2 very ripe (black) bananas
  • 1 1/2 cups sugar
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/3 cup shredded coconut
  • 1/2 cup finely chopped pecans or walnuts
  • 1/3 cup coarsly chopped pecans

Preparation:

  1. Line a loaf pan with parchment paper (or line cupcake tins with papers).

  2. Preheat the oven to 400 degrees.

  3. Make the candied pecans: Melt 1/4 cup sugar with 2 tablespoons water in a nonstick skillet over medium heat. When sugar is dissolved and starting to melt, add the coarsly chopped pecans and stir. Cook until liquid is absorbed and nuts appear to have a white crystal sugar coating. Remove from heat and set aside to cool.

  4. Mash the bananas with the sweet potatoes in a large bowl.

  5. In a separate bowl, stir together the sugar, flour, baking powder, baking soda, cinnamon, ginger, and salt.

  6. In a third bowl, whisk together the eggs, buttermilk, oil, and vanilla.

  7. Stir the dry ingredients into the bananas and the sweet potatoes. Add the liquid ingredients and stir until just mixed.

  8. Stir in the finely chopped nuts and the coconut.

  9. Pour the batter into the prepared loaf pan. (If making muffins, fill muffin papers full).

  10. Chop the sugared pecans a little more finely, and sprinkle over the top of the batter.

  11. Place pan in the oven and lower the temperature to 350 degrees.

  12. Bake until cake is domed and springs back to the touch at the highest point (about 40 minutes for the loaf pan and about 12-20 minutes for the muffins, depending on their size).

  13. Remove and let cool before slicing.

Makes one bread loaf, about 10 jumbo muffins, or about 20 regular sized muffins.

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