Help! I am getting ready to make the Trinidad Banana Bread, but the directions say to add the eggs twice, and do not say when to add oil, butter, and cinnamon. I am assuming the eggs are beaten until light colored, then added to the other wet ingredients. The dry ingredients (flour, baking powder, cinnamon, and flour) should be sifted together, and folded into the wet ones before baking in the greased tin. Is that correct?
So sorry Alice! Yr absolutely right, of course...proceed as you describe, if you haven't already. Thanks so much - will correct it on the website. Would have answered before but am just on the way to a writing retreat teaching people how to write recipes - shameful, eh!
Your recipes and stories make me want to try both Nanny's banana bread and Trinidad banana bread this weekend! I stockpile mushy bananas in the freezer against such a time, as everything else can easily be bought.
Here's another one for you with cornmeal, Alice, in case you have more bananas.... Coconut banana bread
This is an unusual tropical sweet bread from the West Indies - the corn-meal (not cornflour, but finely milled polenta) turns it a beautiful yellow.
Makes 2 loaves
12 oz white flour
8 oz cornmeal
1 packet quick yeast
1/2 pint milk, warmed
4 oz finely-grated coconut (dessicated is fine)
2 large ripe bananas, mashed
4 oz unsalted butter, just melted
2 tablespoons runny honey
1/2 teaspoon ground allspice
1 teaspoon salt
Warm water
1. Mix the flour and cornmeal together. Put half the flour mixture in a large bowl, stir in the yeast and work in the milk. Cover with a cloth and leave in a warm place to rise for about 1 1/2 hours.
2. Work in the rest of the flour mixture and all the remaining ingredients with enough warm water to make a stiff batter. Beat thoroughly with a wooden spoon.
3. Pour the mixture into greased 9"x5"x3" loaf tins. Cover loosely with a cloth and leave in a warm place to rise for about half an hour.
4. Preheat the oven to 350F/180C/Gas4.
5. Bake the breads for 45-60 minutes, until they begin to shrink from the sides of the tins and the tops are lightly browned.
5. Let the breads cool in the tins for a few minutes before turning out onto a wire rack. Serve instead of biscuits or cakes as a morning or tea-time snack. Lovely with a rum punch before bed.
Help! I am getting ready to make the Trinidad Banana Bread, but the directions say to add the eggs twice, and do not say when to add oil, butter, and cinnamon. I am assuming the eggs are beaten until light colored, then added to the other wet ingredients. The dry ingredients (flour, baking powder, cinnamon, and flour) should be sifted together, and folded into the wet ones before baking in the greased tin. Is that correct?
So sorry Alice! Yr absolutely right, of course...proceed as you describe, if you haven't already. Thanks so much - will correct it on the website. Would have answered before but am just on the way to a writing retreat teaching people how to write recipes - shameful, eh!
No issues! My bananas are JUST about thawed!
Your recipes and stories make me want to try both Nanny's banana bread and Trinidad banana bread this weekend! I stockpile mushy bananas in the freezer against such a time, as everything else can easily be bought.
Here's another one for you with cornmeal, Alice, in case you have more bananas.... Coconut banana bread
This is an unusual tropical sweet bread from the West Indies - the corn-meal (not cornflour, but finely milled polenta) turns it a beautiful yellow.
Makes 2 loaves
12 oz white flour
8 oz cornmeal
1 packet quick yeast
1/2 pint milk, warmed
4 oz finely-grated coconut (dessicated is fine)
2 large ripe bananas, mashed
4 oz unsalted butter, just melted
2 tablespoons runny honey
1/2 teaspoon ground allspice
1 teaspoon salt
Warm water
1. Mix the flour and cornmeal together. Put half the flour mixture in a large bowl, stir in the yeast and work in the milk. Cover with a cloth and leave in a warm place to rise for about 1 1/2 hours.
2. Work in the rest of the flour mixture and all the remaining ingredients with enough warm water to make a stiff batter. Beat thoroughly with a wooden spoon.
3. Pour the mixture into greased 9"x5"x3" loaf tins. Cover loosely with a cloth and leave in a warm place to rise for about half an hour.
4. Preheat the oven to 350F/180C/Gas4.
5. Bake the breads for 45-60 minutes, until they begin to shrink from the sides of the tins and the tops are lightly browned.
5. Let the breads cool in the tins for a few minutes before turning out onto a wire rack. Serve instead of biscuits or cakes as a morning or tea-time snack. Lovely with a rum punch before bed.