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Monday, July 28, 2025

Moist Banana Bread

by

Gerard Marquez
1882 days ago
20200604

Fact: Ba­nana bread is the in­ter­net’s most-searched recipe. Luck­i­ly for us, we swear our very own Trin­bag­on­ian Ger­ard Mar­quez, al­so known as Chef G shares with us his amaz­ing recipe. This ba­nana bread, made with Nat­u­ral­ly Al­mond milk, is so easy to whisk to­geth­er. You on­ly have to wait one hour while your house fills with tempt­ing aro­mas, and then you’ll be en­joy­ing a slice of warm, fresh-baked ba­nana bread.

IN­GRE­DI­ENTS

8 ounces but­ter/ mar­garine

8 ounces sug­ar

3 eggs

2 pounds ba­nana

4 ounces sliced al­monds

2 ounces chopped wal­nuts

1 cup oats

3 cups all-pur­pose flour

1 ta­ble­spoon al­mond essence

1 cup al­mond milk

2 ta­ble­spoons bak­ing pow­der

2 tea­spoons bak­ing so­da

1 1/2 tea­spoon car­damom

1/2 of a nut­meg (grat­ed)

Pinch cin­na­mon

DI­REC­TIONS

1 Pre­heat oven to 350°F (175°C).

The first step is to cream the but­ter and sug­ar. Cream­ing means com­bin­ing sug­ar with but­ter, short­en­ing or mar­garine.

2 Leave the but­ter out on the counter for 1 hour till it be­comes room tem­per­a­ture.

3 In a food proces­sor or a hand mix­er, blend your but­ter on low speed for 2 min­utes. Scrape the but­ter on the sides of the mix­er with a rub­ber spat­u­la. Turn the speed up to medi­um and mix for 1 -1 1/2 min­utes.

4 Be­gin adding the brown sug­ar a lit­tle bit at a time. Pe­ri­od­i­cal­ly, scrape the mix­ture off the sides of the bowl.

The but­ter is “creamed” for uni­form, fluffy tex­ture and a slight­ly lighter colour.

5 In a large bowl, pour out the but­ter and sug­ar mix­ture and mix by hand Keep mix­ing un­til the mix be­comes smooth and in­creas­es in mass. This takes 6–7 min­utes.

6 Mix in your eggs, one at a time in­to the but­ter mix­ture.

7 In a food proces­sor, process all your ba­nanas (re­serve 3 ba­nanas for lat­er).

8 To your but­ter mix­ture, add your processed ba­nanas and oats and mix well.

9 Sift half of your flour in­to the bat­ter.

10 Add the car­damom, nut­meg, cin­na­mon, al­mond essence and 1 cup of Nat­u­ral­ly Al­mond al­mond milk in­to the mix­ture and mix.

11 Sift in the re­main­ing flour, bak­ing pow­der, bak­ing so­da and pour in the re­main­ing al­mond milk.

12 Chop 3 of your ba­nanas in­to bite-sized pieces and mix in­to bat­ter. Al­so, mix in your wal­nuts and al­monds.

12 Pre­pare your bak­ing pans by greas­ing them gen­er­ous­ly with but­ter and coat­ing each pan with 1 ta­ble­spoon of all-pur­pose flour.

13 Fill your bak­ing pans 3/4 full. Top with sliced al­monds, chopped wal­nuts and sliced ba­nanas.

14 Bake for 1 hour and test for done­ness by stick­ing the cen­tre with a tooth­pick. If there is wet bat­ter still on the tooth­pick, it needs more time in the oven. If it comes out clean, your ba­nana bread is done!

15 Al­low to rest for 1/2 hour and slice and serve!


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