This is the second part of our culinary trip to the sunny Caribbean (without leaving home). We used to visit a small local farmers’ market when we lived in South London at which there was a family-run stall selling only home-made Jamaican loaves and breads. They were fabulous. I seem to remember one banana loaf being the perfect food after giving birth to my eldest. And they were vegan too – it was my first introduction to vegan cakes and how wonderful they can be. I’ve since searched and searched for a suitable recipe but not found one. The family in question stopped selling at this market, and we moved away from the area anyway. So here’s my take on a spiced banana bread… It’s really wholesome and tasty, with warm spices and tons of banana flavour, but still not quite like the one I remember. If you were that family who sold those spiced loaves at Abbeville Road farmer’ market, Clapham or know who they are, do get in touch. I’d happily travel to get hold of more!
Jamaican Spiced Banana Bread (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 1 loaf
- 225g plain flour
- 2 heaped tsps baking powder
- 1 tsp bicarbonate of soda
- 100g muscovado sugar
- 3 very ripe bananas, mashed
- 1/3 cup sunflower oil
- 1 tsp vanilla
- 1/4 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- pinch of salt
- 1 tbsp rum or oat milk
- 1 tbsp Demerara sugar
– Preheat the oven to 200 degrees Centigrade/Gas mark 5
– Line a loaf tin and set aside.
– Whisk together the mashed banana, sugar, oil and vanilla.
– Sieve in the flour, baking powder, bicarb, spices and salt.
– Mix to a dough, adding the rum/oat milk when it looks a bit dry.
– Pour into the loaf tin and sprinkle the top with the Demerara sugar
– Bake for 40-50 minutes until golden on top and a knife comes out clean.
– Cool in the tin before transferring to a wire rack.