Jamaican Banana Bread Recipe (Peanuts)

Looking for a quick Jamaican themed dessert that can be served  at breakfast, lunch, dinner or in between? Try this easy and quick, mixer free peanut inspired banana bread recipe. Try serving it with your favourite coffee, ice cold milk and with a few slices of cheese. 

Ingredients

3 ripe bananas, peeled (about 1 1/2 cups mashed)

1/3 cup melted butter

1 teaspoon baking soda

Pinch of salt

Pinch of cinnamon 

Pinch of nutmeg

3/4 cup sugar 

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups of all-purpose flour

1/2 cup peanuts 

Method

1. Preheat the oven to 350°F (175°C), and butter a 4 x 8 inch loaf pan.

2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4. Blend peanuts until slightly crushed then mix into batter.

5. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.

6. Remove from oven and place on wire rack or heat resistant counter top to cool in the pan for a few minutes. 

7. When cool, use bread knife to slice and serve with your favourite coffee, a cold glass of milk, slices of cheese or as is!

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Jamaican Chocolate Banana Cake

Serves 15 - 20 (dessert squares) 

Ingredients 

1 cup (200 grams) granulated white sugar

2 cups (490 grams) all-purpose flour

1/3 cup (75 grams) unsweetened Jamaican Roma cocoa powder 

1/3 cup hot chocolate mix 

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon instant coffee

1/2 teaspoon cinnamon 

1/2 teaspoon nutmeg

2 large eggs

1 cup mashed ripe bananas (about 2 medium sized bananas)

1 cup plain yoghurt

1/2 cup (240 ml) warm water

1/2 cup (120 ml) milk

1/2 cup (120 ml) vegetable oil (or other flavorless oil)

2 teaspoons vanilla extract

1/3 cup chocolate chips

1/3 cup coconut flakes 

Method 

1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. 

2. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside. 

3. In a large bowl whisk together all the dry ingredients such as the sugar, flour, cocoa powder, baking powder, baking soda, chocolate chips and salt etc. Set aside.

4. In another large bowl, whisk together all the wet ingredients such as the eggs, mashed bananas, water, milk, oil, yoghurt and vanilla extract etc. 

5. Add the wet ingredients to the dry ingredients and stir, or electric mix on medium speed, until combined. Mix in coconut flakes.

6. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Jamaican Gizzada

Ingredients
2 cups grated coconut
1 tsp. Powdered ginger or
1 tbsp. Grated root ginger
1 tsp. Vanilla
1 lb brown sugar
1 pinch

Method
1. Combine all ingredients adding sufficient water to cook coconut (about 1/2-3/4)
2. Boil until very sticky (about 20-30 minutes)
3. Beat a little and drop by spoonfuls onto a greased tin sheet
4. Allow to set.

Jamaican Rum Cake

Ingredients
2 cups flour
1 cup butter
2 cups sugar
6 eggs
1/3 cup white rum
1/2 cup chopped walnuts

Method
1. Grease and flour 10 inch bunt pan.
2. Place nuts in small bowl. Sprinkle over 1 tbsp. flour. Set aside.
3. Cream butter and sugar until light and fluffy.
4. Beat in egg yolks.
5. Mix in rum and fold in flour mixture.
6. In separate bowl whisk egg whites to stiff peaks, fold in to cake batter.
7. Bake at 325 degrees Fahrenheit for approximately one hour or until toothpick inserted in center comes out clean.

Jamaican Tie-A-Leaf (aka Duckanoo or Blue Drawers)

Serves 4-6 

Ingredients

1 lb. cornmeal
2 ounces flour
1/2 lb. sugar
1/2 cup grated coconut
1 tsp. cinnamon
1 tsp. mixed spice
1 tsp. salt
1 tbsp. molasses
2 tsps. vanilla
2 1/2 cups coconut milk or skimmed milk

Method

1. Blend all dry ingredients and grated coconut thoroughly. 
2. Mix together coconut/skimmed milk, molasses and vanilla.
3. Add mixture to dry ingredients stirring briskly
4. Place 1/2 or 1 cup of the mixture into quailed banana leaves or aluminium foil; wrap, gift wrap style and tie with twine or banana bark. OR Pour 1 cup of mixture into cooking bags and tie the bags with twine.
5. Put the small parcels into boiling water, enough to cover and cook for 40 minutes or until done.
6. Add grated coconut for extra bite in flavor. 

Jamaican Coconut Drops

Yields 12

Ingredients

2 cups diced coconut
1 tsp. Powdered ginger or
1 tbsp. grated ginger
1 tsp. Vanilla
1 lb brown sugar
1 pinch salt

Method

Combine all ingredients adding sufficient water to cook coconut (about 1/2-3/4 cup)
Boil until very sticky (about 20-30 minutes)
Beat a little and drop by spoonfuls onto a greased tin sheet
Allow to set.

Jamaican Cornmeal & Carrot Pudding

Ingredients

1/2 cup flour
2 cups cornmeal
1 cup brown sugar
2.5 cups coconut milk
1.5 cups carrot juice
1/4 tsp. mixed spice
1 tsp. salt
1 tsp. nutmeg
1/4 cup raisins
1 cup shredded carrots
1 tsp. margarine

Method

1. Pre heat oven to 180 degrees celcius
2. Combine sifted flour and cornmeal
3. Mix together sugar, milk, carrot juice, shredded carrots, mixed spice and nutmeg. Add cornmeal mixture stirring until smooth. No lumps
4. Add raisins. Scrape mixture into a greased baking pan, Dot with margerine.
5. Bake until skewer inserted comes out clean.

Custard Topping 

Ingredients
1 tsp cinnamon powder
1/2 cup coconut milk
4 tsp sugar
1 tsp vanilla

Method

1. Mix all ingredients together
2. Pour over pudding when it is 3/4 done and allow baking until custard is set.

Jamaican Banana Bread

Ingredients
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 cup chopped walnuts
1 tsp baking powder
41/2 ounces of margarine
1 tsp vanilla essence
2 Large eggs
3/4 cup brown sugar
1 cup mashed ripe banana

Method
Grease loaf pans and or muffin tins (2-3)
Line bases with grease paper or if using pyrex dish, grease with butter and coat with sprinkled flour.
Cream margarine, vanilla essence and sugar in small bowl until light and fluffy, add eggs one at a time, beat until combined.
Stir in half the banana with half the sifted dry ingredients and half the walnuts, then stir in remaining banana, dry ingredients and walnuts, stir until combined.
Spread mixture evenly into prepared pans
Bake in moderate oven (350 degrees farenheit) for about 45 minutes. Stand 5 minutes before turning on to wire rack to cool. 

Jamaican Cornmeal Pudding

Ingredients

1/2 cup flour
2 cups cornmeal
1 cup brown sugar
4 cups coconut milk
1/4 tsp. mixed spice
1 tsp. salt
1 tsp. nutmeg
1/4 cup raisins
1 tsp. margarine

Method

1. Pre heat oven to 180 degrees celcius
2. Combine sifted flour and cornmeal
3. Mix together sugar, milk, mixed spice and nutmeg. Add cornmeal mixture stirring until smooth. No lumps
4. Add raisins. Scrape mixture into a greased baking pan, Dot with margerine.
5. Bake until skewer inserted comes out clean.

Custard Topping 

Ingredients
1 tsp cinnamon powder
1/2 cup coconut milk
4 tsp sugar
1 tsp vanilla

Method

1. Mix all ingredients together
2. Pour over pudding when it is 3/4 done and allow baking until custard is set.

Jamaican Egg Nog Cheesecake

Evening treat

Ingredients

1 cup Graham cracker crumbs
2 tbsps white sugar
3 tablespoons melted butter
3 (8 oz) packages cream cheese (softened)
1 cup white sugar
3 tbsps all-purpose flour
3/4 cupp eggnog
2 eggs
2 tbsps rum
1 pinch ground nutmeg

Method

1. Preheat oven to 325 degrees Fahrenheit
2. In a medium bowl combine Graham cracker crumbs & 2 tbsps sugar and butter. Press into bottom of a 9 inch springform pan
3. Bake in preheated oven for 10 minutes. Place on a wire rack to cool
4. Preheat oven to 425 degrees Fahrenheit
5. In a food processor combine cream cheese, one cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into golden crust.
6. Bake in preheated oven for 10 minutes.
7. Reduce heat to 250 degrees Fahrenheit and bake for 45 minutes, or until centre of cake is barely firm to touch.
8. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing rim.

Did you use this recipe? Drop a line to share how it turned out.

Baileys and Chocolate Cheesecake

Ingredients

100g/ 3 1/2 oz butter
250 g/ 8 3/4 oz digestive biscuits, crushed
600 g/ 1lb 5 oz Philadelphia Cream Cheese
25 ml/ 1fl oz Baileys
100 ml/ 3 1/2 oz Icing Sugar
300 ml/ 10 1/2 Double Cream, whipped
100 g/ 3 1/2 oz Grated chocolate

To Garnish: 200 ml/ 7 1/4 oz double cream whipped
cocoa powder, to dust

Method
1. Melt butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.

2. Remove from the heat and press into the bottom of a lined 18 cm/ 7 in springform tin. Place in the refrigerator and allow to set for one hour.

3. Meanwhile, prepare the filling. Lighlty whip the cream cheese then beat in the Bailey's and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly unto the biscuits.

4. Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.