Caribbean Banana Bread Recipes

JAMAICAN BANANA BREAD

Steps:

• Preheat oven to 375 degrees.
• Beat 2 Tbsp butter and cheese at medium speed. Add the sugar, beat well. Add the egg, beat well- set aside.
• Combine banana and next five ingredients (through vanilla) stirring well.
• Add flour to sugar mixture alternately with banana mixture, beginning and ending with flour mixture. Mix after each addition.
• Add 1/4 cup pecans and 1/4 cup coconut.
• Pour into 8X4 loaf pan coated with spray, bake 1 hour.
• Cool in pan 10 minutes, remove. Cool slightly.
• To make topping, combine brown sugar and 2 tsp each of lime juice, butter, and rum in a saucepan- bring to simmer. Cook 1 minute, stirring constantly, remove from heat. Stir in remaining nuts and coconut, spoon over loaf.

JAMAICAN BANANA BREAD RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

WE BE JAMMIN' JAMAICAN BANANA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
• Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
• Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
• After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

THREE MEAT CANNELLONI BAKE

Steps:

• Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
• Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
• Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
• Combine the tomato sauce and cream, set aside.
• Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
• Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
• Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

CARIBBEAN BANANA BREAD

Steps:

• Preheat the oven to 375 degrees F. Coat an.
• 8 x 4 inch loaf pan with cooking spray and.
• set aside. Beat 2 tablespoons of margarine.
• and cheese at medium speed of a mixer, add.
• 1 cup sugar, beating well, add egg and beat well.
• Combine the flour, baking powder, baking soda with salt in a separate bowl, stir well. In a separate bowl, combine the banana, milk, vanilla and 2 tbls rum.
• Next add flour mixture to creamed mixture.
• alternating with the banana mixture, mix.
• after each addition. Next stir in 1/4 cup.
• pecans and 1/4 cup of coconut.
• Pour batter into prepared pan; bake at 375.
• degrees F. for 60 minutes. Let cool in pan.
• for 10 minutes, remove from the pan Let it.
• cool slightly on a wire rack.
• Combine brown sugar along with 2 teaspoons.
• each margarine with the lime juice and rum.
• right into the sauce pan and bring it to a.
• simmer.
• Cook for 1 minute, stir constantly. Remove.
• from heat and stir in 2 tablespoon of each.
• pecans and the coconut spoon over the loaf.