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Dominica Banana Bread

Caribbean Cookbook

To taste truly creamy ripe bananas, take a vacation to the Caribbean. The Island of Dominica is only a few miles from Martinique and Guadeloupe, the culinary capitals of the Caribbean. Bananas were first brought to America in 1820 and are botanically classified as a berry. The banana tree itself is actually a giant herb. Banana bread makes a welcome gift and may be frozen. Serve at room temperature with butter.

Banana Bread

    1 cup butter, softened
    1 cup granulated sugar
    1/2 cup dark brown sugar
    4 large eggs
    1 1/2 teaspoons vanilla extract
    2 teaspoons natural banana flavoring
    1/2 teaspoon imitation rum flavoring
    3 cups ripe mashed bananas
    4 cups all-purpose flour
    1 1/2 teaspoons salt
    1 tablespoon baking powder
    1 teaspoon apple pie spice

Coconut Topping

    1 cup flaked coconut
    1 cup dark brown sugar
    1 teaspoon apple pie spice
    2/3 cup butter, melted

1.  Butter and flour six 5 3/4 x 3 1/4 x 2-inch foil loaf pans.    
     These pans are found at most grocery stores and are mini-loaf
      pans. Set pans on a baking sheet. Preheat the oven to 350

2.  Bread: In an extra large bowl, use a mixer to cream butter,
     granulated sugar, and brown sugar. Beat in eggs, one at a time,
     then add vanilla,
banana flavoring, rum flavoring, and
     mashed bananas.

3.  Measure flour, salt, baking powder and apple pie spice into
     a sifter. Sift over batter, then beat 1 minute.

4.  Divide batter evenly into the prepared pans. Bake in the
     preheated oven for 25 minutes.

5.  Topping: In a small bowl, mix coconut, brown sugar, apple
     pie spice and butter. Sprinkle onto bread and bake an
      additional 20 minutes.

6.  Let the loaves cool completely in the foil loaf pans. Then,
     they may be wrapped in a gift bag with a bow.

     Makes 6 mini-loaves


Seasoned with Love
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 Seasoned with Love- A copyright recipe

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