This time of year is perfect for a culinary road trip, a way to pretend you’re in sunnier climes that the cold grey of February. Although to be fair it’s been pretty sunny this week, but not as sunny as the Caribbean where I’m taking you today (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!
The spicing in this recipe is quite mild so if you’re a spice fan I’d recommend doubling the spices for extra oomph! I particularly like the half banana on the top of the loaf, it certainly says what is in the tin, and a little crunchy sugar gives a nice contrast in texture, but both are totally optional and won’t alter the inherent spiced banana nature of the loaf.
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
A banana sliced lengthwise for decoration (optional)
Pearl or Demerara sugar for extra crunch
- 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 if it looks a bit dry.
- Pour into the loaf tin and sprinkle the top with the halved banana and some Demerara or pearl 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.
- To freeze, wrap well and freeze whole. Defrost at room temperature before unwrapping.