Tuesday, May 14, 2019

Jamaican Banana Bread


Banana Bread!!

We all love it (or the majority love it, I'm sure there are those that don't), we've all made it, and we are all pretty familiar with this well known banana yumminess.

But just imagine taking that good ol' banana bread and kicking it up a couple notches, and by that I mean a GOOD couple notches, like rum and coconut kinda notches.  You get where I'm going with this?

I was on Pinterest a while back, just browsing, you know doing what we all doing when we get bored or have a few minutes hours to kill.  I landed on this recipe quite by accident, and the minute I saw it I knew I had to make it.  Much as I love a typical banana bread, I'm always up for a variation and this one provided just that.

Super easy to make, but the combination of the banana, rum and coconut, works really well.  I think all that was missing was a cold glass of pina colada and a gorgeous beach.

The recipe is from Recipes Yummy.


Jamaican Banana Bread

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain low-fat yogurt (or pina colada flavored!!)
• 3 tablespoons dark rum OR apple cider
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked sweetened coconut
• Cooking spray
• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice

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.

Pao de Liquidificador - Blender Sandwich Bread


Right, you're probably wondering if I've lost my mind, or wondering just what in the world is a blender sandwich bread.

I had those same kind of thoughts when I first came upon this recipe, but, I'm all for trying new things and the fact that it was basically made in a blender, peaked my interest.

If you're looking for a typical stodgy, firm bread, this is not it, this bread is a softer, flakier consistency, but equally delicious.  And hey, it's easy, dump a bunch of things in a blender, then mix with flour and yeast.

This bread is quite common in Brazil.  You're probably questioning my interest in all things Brazil lately, and the truth is that my greatgrandparents, on my grandfather's side, were Brazilian.  Just recently, I have started delving more into ancestry and family trees and trying to trace back our beginnings, and that has really made me want to tap more into this part of my heritage, so don't be surprised to see a few more recipes here and there from the beautiful country of Brazil.

But that's enough jabbering for now, you're probably sitting there waiting patiently for the recipe, so here it goes.  Give it a try and do let  me know what you think, in the comments down below.


Pao de Liquidificador - Blender Sandwich Bread

2 packets of instant yeast
1 and a half cups of warm water
2 tablespoons sugar
1 teaspoon salt (I will add more next time as I feel it wasn't enough)
1/2 cup of vegetable oil
3 eggs
4 cups all purpose flour

In a blender, beat the yeast with the warm water and the sugar.  Add in the salt, oil and eggs and mix well for about a minute.

Transfer to a big bowl, and add in the flour, mix well until the dough is well incorporated.  The dough is not a typical bread dough so it will be quite soft and not as solid.

Pour into two greased loaf pans, and cover with a clean kitchen towel.  Let rise for an hour.

Bake at 350 for 40 minutes until golden brown.