The Caribbean includes islands and countries as diverse as Cuba, Curacao, Dominica, Dominican Republic, French Antilles, Guadeloupe and Martinique, Haiti, Jamaica, Trinidad and Tobago, and The Virgin Islands. Common foods like seafood, chicken and coconut, as well as recipes like jerk and callaloo, unite these islands into a heterogeneous culinary paradise.
1/4 cup raisins
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 lg. bananas
8 tablespoons butter, softened at room temperature
1 teaspoon vanilla extract
1/2 cup sugar
Preheat the oven to 350 degrees. Chop 1/2 cup of the pecan halves coarsely and add to the raisins in a small bowl, along with 1 tablespoon of flour. Set aside.
Sift together the remaining flour, baking powder, nutmeg, and salt; set aside.
Peel the bananas and mash in a bowl; set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg and bananas. Stir in the pecan-raisin mixture. Then combine with the remaining flour mixture.
Place the banana bread batter into a greased loaf pan. Decorate with remaining pecan halves and bake for 50-60 minutes. Serve warm or at room temperature.
- Also visit our special Jamaica section
- Antillean Crab Pilaf
- Curried Coconut Shrimp with Sweet Potato Fries
- Spicy Plantain and Chicken Satay
- Spiky Snapper
- Ensalada de Aguacate y Piña (Avocado and Pineapple Salad)
- Sándwich Cubano (Cuban Sandwich)
- Lechón Asado (Roast Pork)
- from Kate's Global Kitchen:
More Caribbean Recipes
- Annatto Oil
- Banana Bread
- Bananas Flambe
- Black Bean Soup
- Conch Chowder
- Cucumber Salad
- Edam Cheese with Shrimp Stuffing
- Guava Mousse
- Jerk Pork
- Mango Chutney
- Pepper Pot
- Pigeon Peas and Rice
- Pina Colada
- Roasted Breadfruit
- Salt Codfish Stew
- Scotch Bonnet Pepper Sauce
- Stuffed Papaya
- Wet Jerk Rub
Back to the main Caribbean page
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This page modified January 2007