Banana Bread

One of My Favorite Jamaican Childhood Memories: Banana Bread There’s something magical about the smell of freshly baked banana bread wafting through the house. Growing up in Jamaica, this simple yet flavorful treat was a staple in my family’s kitchen. Every time I bake it, I’m transported back to those carefree childhood days, watching my mother effortlessly whip up this beloved recipe. It also takes me back to the days when I lovingly baked this for my own children during their childhood. Now, I’m excited to share it with you! This banana bread is moist, rich, and perfectly spiced with a hint of nutmeg and cinnamon—classic Jamaican flavors. Add your favorite mix-ins like raisins, toasted walnuts, or dark chocolate for an extra special twist.

Ingredients

• 3 very ripe bananas (the riper, the sweeter!)
• 1 stick of butter (½ cup), melted
• ½ cup organic sugar or honey
• 2 large eggs
• 1 tablespoon sour cream
• 1½ cups all-purpose organic flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• Pinch of ground allspice
• Pinch of cinnamon powder
• Pinch of nutmeg
• ½ teaspoon vanilla extract
• ½ cup raisins
• ½ cup chopped toasted walnuts (optional)
• ¼ cup dark chocolate chunks (optional)

Directions

1. Preheat & Prep
   Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan and set aside.
2. Mix the Wet Ingredients
   In a large mixing bowl, whisk together the sugar and melted butter. Add the bananas and mash them with a fork until you have a lumpy, chunky texture. Stir in the eggs, sour cream, and vanilla extract until well combined.
3. Combine the Dry Ingredients
   In a separate bowl, mix together the flour, baking soda, salt, allspice, cinnamon, and nutmeg. Gradually add this dry mixture to the banana mixture, whisking until just combined.
4. Fold in the Goodies
   Gently fold in the raisins, chocolate chunks, and walnuts (if using) for an added burst of flavor and texture.
5. Bake
   Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool & Serve
   Remove the pan from the oven and place it on a wire rack to cool for 10–15 minutes. Gently loosen the edges with a knife and transfer the banana bread to the rack to cool completely before slicing.

Pro Tip:

• For a true Jamaican twist, enjoy your banana bread warm with a pat of butter or a drizzle of honey—it’s pure comfort in every bite.
• Want a richer flavor? Swap out the organic sugar for brown sugar to add a hint of caramel sweetness.
• While you can skip the sour cream, it plays a key role in keeping the bread moist and tender. If you do omit it, consider adding a splash of milk or yogurt as a substitute.

I hope this recipe becomes a favorite in your kitchen as much as it has been in mine. Let the flavors take you on a journey to Jamaica, one bite at a time!