Follow
Share
Tweet
Pin
Comment
Ask
the best banana bread out there with a caribbean twist
Are you looking for a not-so-boring, super moist, full-flavored banana bread recipe? The recipe you're looking for is the best banana bread with a Caribbean twist.
I'm so excited to share this recipe with you. It's one of my favorite simple bake recipes. The day has come when I am finally going to share my famous banana bread recipe. To be honest, I needed way too long to share this delicious recipe. I thought that there were so many delicious banana bread recipes out there. Why share another one? Because there is no banana bread recipe like this out there. I call it my Caribbean banana bread.
ingredients for the best banana bread recipe out there with a Caribbean twist
- Bananas. We need ripe bananas. Bananas are a rich source of carbs. They are high in starch and sugar. Green bananas contain about 80% starch; as they ripen, the starch turns into sugar. When bananas are fully ripped, they contain only 1% starch because everything turns into sugar.
- Wheat flour. Most of the time, I use white wheat flour, but sometimes I use all-purpose flour.
- Eggs. I buy only organic eggs, and I don't make any exceptions. You can truly smell and taste the difference. The quality of good eggs is out of this world.
- Baking powder.
- Cinnamon. Cinnamon is one of my favorite spices. This super talent has been shown to improve diabetes type 2 symptoms. It improves insulin sensitivity and cholesterol levels. Cinnamon has this awesome skill of mimicking the effects of insulin, so it allows the body to reduce glucose from the bloodstream.
- Brown sugar. I love that we can use brown sugar, coconut sugar or if we want super healthy maple syrup. The bread will still taste delicious; you don't have to stick to an ingredient. It can be easily replaced.
- Coconut cream.
- Vanilla extract. As a Dominican, I need to love vanilla. We use it in so many of our sweet dishes. The vanilla extract has to be 100% pure. Vanilla extract is rich in vanillin (a phenolic plant compound). This phenolic plant compound is rich in antioxidant properties, is anti-inflammatory, and may protect against neurodegenerative diseases.
- Sparkling water.
- Coconut oil. Coconut oil is perfect for this banana bread recipe. There is no butter in this baking recipe. We won't need as much as we would if we used butter.
tips
If you want the bread to last longer, store it in the fridge. It will still taste delicious for about five days. If you leave it outside the fridge, it will last for about two days.
This banana bread is perfect for a meal prep snack. You can have it in different ways every day: plain, with peanut butter and raspberries, or with yogurt and a fruit salad, to name a few. There is no limit to how you should eat.
This banana bread is perfect for a meal prep snack. You can have it in different ways every day: plain, with peanut butter and raspberries, or with yogurt and a fruit salad, to name a few. There is no limit to how you should eat.
Cooking-Mode
the best banana bread out there with a caribbean twist
Preptime: 5min
Cooktime: 45min
Waittime:0min
Totaltime:50min
Copy
Ingredients for the recipe:
| 450g | wheat flour |
| 100g | brown sugar |
| 140g | coconut cream |
| 70g | coconut oil |
| 360g | ripe bananas |
| 3 | eggs |
| 2tsp | baking powder |
| 1.5tsp | cinnamon |
| 3tbsp | vanilla extract |
| sparkling water |
- Preheat the oven to 170°C.
- Prepare the loaf pan (30cm x 15 cm) with coconut oil.
- Mix the flour, cinnamon, and baking powder and put it aside.
- Mash the bananas in a bowl.
- Add the eggs and mix it.
- Add the coconut oil, coconut cream, vanilla extract, and sugar and mix everything well.
- Mix in the flour.
- Add the sparkling water and mix it.
- Pour the batter into the loaf pan.
- Bake for about 45 minutes. Before taking the bread out of the oven, check it with a wooden skewer. If the skewer is clean, the bread is ready. If not, bake a little bit longer.
- Take the bread out of the oven and let it cool for about 15 minutes. Then remove it from the pan and let it cool for an hour before serving.
- ENJOY!
×
1
/11
Ingredients
Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
