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Banana Bread Recipe Trinidad: A Delicious Caribbean Treat

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Eggless Sweet Bread Recipe Trinidad
Eggless Sweet Bread Recipe Trinidad from easy-cipes.blogspot.com

Description

Banana bread is a popular dessert in Trinidad and Tobago, a twin-island Caribbean nation. The recipe is simple and easy to follow, making it a favorite among locals and visitors alike. This delicious and moist quick bread is made from ripe bananas, flour, sugar, and a few other ingredients. It's perfect for breakfast, snacks, or dessert, and is a great way to use up overripe bananas.

Prep Time

Preparation time for this recipe is around 15 minutes.

Cook Time

Cook time is approximately 1 hour.

Ingredients

  • 3 ripe bananas
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Equipment

  • 2 mixing bowls
  • 1 whisk
  • 1 wooden spoon
  • 1 loaf pan
  • Parchment paper (optional)

Method

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, mash the ripe bananas with a fork or a potato masher until they are smooth.
  3. Add the melted butter, egg, vanilla extract, and milk to the mashed bananas and mix well.
  4. In another mixing bowl, whisk together the flour, sugar, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix well with a wooden spoon until the batter is smooth.
  6. Grease a loaf pan with butter or cooking spray and line it with parchment paper (optional).
  7. Pour the batter into the loaf pan and smooth the top with a spatula.
  8. Bake the banana bread for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
  10. Remove the banana bread from the pan and let it cool completely on a wire rack before slicing and serving.

Notes

  • You can add nuts, chocolate chips or raisins to the batter for extra flavor.
  • Make sure your bananas are ripe, with brown spots on the skin. They will be sweeter and easier to mash.
  • If you don't have brown sugar, you can use white sugar instead.
  • If your banana bread is browning too quickly on top, cover it with aluminum foil for the last 10-15 minutes of baking.

Nutrition Info

This recipe makes 10 servings. Each serving contains approximately:
  • Calories: 171
  • Protein: 2g
  • Fat: 6g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Sugar: 15g
  • Sodium: 269mg

Recipes FAQ

Can I use self-rising flour instead of all-purpose flour?

No, self-rising flour already contains baking powder and salt, which can alter the texture and taste of the banana bread.

Can I use margarine instead of butter?

Yes, you can substitute margarine for butter in this recipe. However, the flavor and texture may be slightly different.

Can I freeze banana bread?

Yes, you can freeze banana bread for up to 2-3 months. Wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight container.

Recipe Tips

  • Use a fork or potato masher to mash the bananas, but don't overdo it. A few lumps are okay, as they will add texture to the bread.
  • Make sure your butter is melted and cooled before adding it to the batter.
  • Don't overmix the batter, or your banana bread will be tough and dense.
  • Banana bread tastes best when it's cooled completely. Resist the urge to slice it while it's still warm!

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