The Caribbean

Banana Bread

Preheat the oven to 350 degrees. Chop 1/2 cup of the pecan halves coarsely and add to the raisins in a small bowl, along with 1 tablespoon of flour. Set aside.

Sift together the remaining flour, baking powder, nutmeg, and salt; set aside.

Peel the bananas and mash in a bowl; set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg and bananas. Stir in the pecan-raisin mixture. Then combine with the remaining flour mixture.

Place the banana bread batter into a greased loaf pan. Decorate with remaining pecan halves and bake for 50-60 minutes. Serve warm or at room temperature.

The Caribbean

• Background & Influences
• What to Eat
• Menu Guide

• Also visit our special Jamaica section

Caribbean Recipes

• from Dorinda's Taste of The Caribbean
  • Antillean Crab Pilaf
  • Curried Coconut Shrimp with Sweet Potato Fries
  • Spicy Plantain and Chicken Satay
  • Spiky Snapper

• from Three Guys From Miami Cook Cuban
  • Mojito
  • Ensalada de Aguacate y Piña (Avocado and Pineapple Salad)
  • Sándwich Cubano (Cuban Sandwich)
  • Lechón Asado (Roast Pork)

• from The Big Book of Soups & Stews
  • Spicy Cuban Pork Stew

• from Kate's Global Kitchen:
  • Miami Spice (January 1999)

More Caribbean Recipes

• Adobo
• Annatto Oil
• Banana Bread
• Bananas Flambe
• Black Bean Soup
• Callaloo
• Conch Chowder
• Coo-Coo
• Cucumber Salad
• Edam Cheese with Shrimp Stuffing
• Guava Mousse
• Jerk Pork
• Mango Chutney
• Pepper Pot
• Pigeon Peas and Rice
• Pina Colada
• Roasted Breadfruit
• Salt Codfish Stew
• Scotch Bonnet Pepper Sauce
• Sofrito
• Stuffed Papaya
• Wet Jerk Rub

Back to the main Caribbean page

The Caribbean on Wikipedia

More country Destinations

This page modified January 2007

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