Margarita's International Recipes


Banana Bread

Banana Bread

This recipe makes a dense and not very sweet banana bread. I liked it but my kids were less enthusiastic about it.


Banana Bread


  • 9 Tbsp butter softened
  • 3/4 cup unsalted pecans, divided
  • 1/4 cup raisins
  • 2 cups flour, divided
  • 1 Tbsp baking powder
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2 large bananas
  • 1 tsp vanilla extract
  • 1/2 cup sugar
  • 1 egg


Preheat oven to 350°F. Using 1 Tbsp of butter, grease the bottoms and side of a loaf pan.

Chop 1/2 cup of pecans and place them in a small bowl. Add raisins and 1 Tbsp of flour and toss together. Set aside.

Sift the remaining flour, baking powder, nutmeg and salt together into a medium bowl and set aside.

Mash the bananas in a small bowl and then mix in the vanilla extract. Set aside.

Using an electric mixer, cream together the remaining 8 Tbsp of butter and the sugar until light and fluffy. Add the egg and mix well. Add 1/3 of the flour mixture and mix until combined. Add 1/3 of the mashed bananas and mix. Repeat alternating 1/3 flour and 1/3 bananas. Stir in the pecan/raising mixture.

Transfer the batter into the pan. Decorate the top with the remaining pecans.

Bake for 50-70 minutes or until a tester comes out clean. Remove and let cool for 5 minutes before unmolding.

Adapted from a recipe in the Foods of the World Time Life Series: The Cooking of the Caribbean Islands

See alsoBest Banana Bread

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