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We’ve just got back from our honeymoon and it was glorious!  I loved the West Indies, loved our Spa Hotel and loved spending a whole week with my lovely new Husband….but I’ll tell you all about the holiday later.  Right now I have to tell you about the food!!!

It was amazing!  AMAZING!  From Breakfast to Dinner, every meal was delicious.  I love hotel breakfasts, don’t you?  Fruit salad, bacon, omelettes, meat, cheeses, waffles, pancakes, croissants….I wish I had time to eat breakfast like that everyday.  The chefs prepared all of their own baked goods including the most amazing banana bread I have ever tasted and David, the local man responsible for all the cake and bread served at Coconut Bay, very kindly gave me the recipe.

So here it is…

Yes you read that correctly, he’s given me the recipe with enough ingredients to make banana bread for a huge hotel!!

 

I’ve scaled down the recipe and tweaked it slightly as some of the information was a little vague and I think I’ve cracked it.  So here it is St Lucian Banana Bread courtesy of David from Coconut Bay.  Why not give it a go and bring a little of the Caribbean to breakfast time?

 

You Will Need

280 grams / 10 ounce ripe bananas

280grams / 10 ounce self raising flour

280 grams / 10 ounce brown sugar

250 ml milk

1/2 tablespoon sunflower oil

1/2 teaspoon cinnamon, n

1/2 teaspoon nutmeg

teaspoon vanilla essence

2 eggs.

Method;

  • Preheat the oven to 170
  • Grease and line a loaf tin
  • Blend the bananas until creamy, I use a hand blender.  If you don’t have a blender, mash the bananas as best you can and then push through a sieve.
  • You need two bowls.  In the largest bowl, combine the sugar, flour, cinnamon and nutmeg.
  • In the smaller bowl combine the milk, oil, vanilla essence and the blended banana.
  • Gradually add the wet ingredients to the dry ingredients, combining well with each addition.
  • Pour the mixture into the loaf tin.  There should be around half an inch between the mixture and the top of the tin.
  • Bake for around 2 hours or until golden brown, turning at half hour intervals.
  • Every oven is different as is every banana!!  So keep an eye on the loaf as it bakes.  Burnt banana bread is never particularly appealing.

 

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