Banana is perhaps the most traditional use of overripe bananas in Jamaican pancakes. It is prepared by mashing bananas, then stirring spices, sugar and flour to make a thick paste. Fry in the skillet until it becomes golden brown and crunchy on both sides.
With the spread of quick bread – bread using a chemical leavening agent and baked in the oven – banana muffins have given way to banana baking becoming a fast classic, too.
These days, you’ll find a wide variety of Jamaican-inspired banana bread, depending on the baker’s selection of Jamaican flavors to include….
* Ingredients :
° 1 cup white flour
° 1 cup whole wheat flour
° 3 bananas, mashed
° 2 eggs
° 5/16 cup olive oil
° 1/4 cup liquid milk
° 2 teaspoons baking powder
Pinch of salt
° 1/2 teaspoon soft cinnamon
° Nutmeg powder
° 1/2 cup raisins
° 1/2 cup pine nuts
° 1/2 cup chocolate chips, bittersweet
° 3/4 cup sugar
° 1/4 cup molasses or maple syrup
1 – Soak the pine nuts and raisins in a cup of boiling or very hot water for 30 minutes or more. When it is ready to be mixed, drain the water using a sieve.
2 – Put all kinds of flour, salt, baking powder, spices and sugar in the bowl of an electric mixer. Mix for 30 seconds until all the dry ingredients are combined.
3 – In a small bowl, place eggs, oil, grape molasses or maple syrup, milk and mashed banana. This mixture is added to the dry mixture in an electric mixer, and it is mixed until the two mixtures are well mixed. 4 – Add filtered raisins, pine nuts and chocolate chips.
Pour the mixture into a baking sheet covered tray. The tray is placed in a preheated oven at 180 ° C for 44 to 55 minutes. A barbecue stick is placed in the center of the cake, and if it comes out dry, the cake is done . Bread is served cold.