Last week I had some quickly ripening bananas. And rather than throwing them out, I tossed them in the freezer and decided to make banana bread out of them. I ended up using the recipe from The Barbados Cookbook. This bread is perfectly moist, without being overly so. I think it’s the best banana bread I’ve ever had. Sorry Mom.
- 3 ripe bananas
- 1 cup sugar (I recommend demerara sugar for Bajan authenticity
- 1 egg
- 1.5 cups flour
- 1/4 cup vegetable oil
- 1 tsp baking soda
- 1 tsp salt
- Unsweetened desiccated coconut (optional)
Mash the bananas. Add the sugar, egg and oil, mixing well after each addition. Stir in the dry ingredients, adding coconut at the very end.
Note: I didn’t measure the coconut. I just poured some in.
Pour the batter into a greased baking dish, sprinkle some coconut on top, and bake in a 325F oven until done (approximately 45 minutes).