Jamaican Banana Bread with Pecans


  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1 egg
  • 2 cups ap flour
  • 1 tbs baking powder
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground nutmeg
  • 2 large ripe bananas (about 1 lb)
  • 1 tsp pure vanilla extract
  • 1/4 cup raisins
  • 1/4 cup golden raisins
  • 1/2 cup pecans, coarsely chopped



  • Cream butter and sugar together in a mixing bowl until lightly and fluffy.
  • Add the egg and beat thoroughly.
  • Sift in the flour, baking powder, salt and nutmeg into another bowl.
  • Mash the bananas and add the vanilla.
  • Add the sifted ingredients and the bananas alternately to the egg-butter sugar mixture, beating after each addition until thoroughly blended.
  • Toss the raisins with a tsp of flour and add them, with the pecans to the batter, mixing well.
  • Pour the mixture into a greased loaf pan. (9×5)
  • Bake in a preheated 350 degree oven for about 1 hour. Or until a knife inserted in the middle comes out clean.
  • Makes one 9 inch loaf.

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