Banana bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Cuisine: Barbadian

Servings: 12 persons


  • 4 oz butter or margerine
  • 8 oz brown sugar (Bajan or Demerara generally)
  • 2 eggs, lightly beaten
  • 3 very ripe bananas (brown to black skin)
  • 8 oz plain flour, chilled
  • 1 tsp bicarb of soda (not baking powder)
  • 1 tsp salt


  1. Pre-heat the oven to 180 C.
  2. Cream the butter and sugar thoroughly. Sift the flour, salt and bicarb together (on to a sheet of greaseproof works really well).
  3. De-skin and de-end the bananas, and thoroughly mash with a fork.
  4. Slowly add small portions of egg, banana and flour to the creamed mixture, ensuring that the mix is integrated before adding more portions.
  5. Line a 8″x4″ loaf pan with greaseproof paper (even if the pan is nonstick), and pour the mixture in.
  6. Place in the oven for approximately 1 hour. It’s cooked when a toothpick comes out clean.
  7. If the oven temperature is too high, the top will crack, or even go lopsided, and a thick crust will develop. The aim is a very thin (under 1/2 mm), soft skin, so the oven can always be a bit cooler.
  8. Walnuts or other nuts are optional, I prefer mine without.
  9. When slightly cooled, a slice with butter goes very well.
Powered by Zip Recipes