Jamaican Banana Cups Recipes

JAMAICA BANANA JAM

Steps:

• Place lime juice in a one quart measure.
• Peel bananas and dice directly into lime juice.
• Stir with a wooden spoon.
• Keep stirring as you dice each banana into the lime juice to prevent darkening.
• Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.
• Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick.
• Stir often to prevent sticking, especially during last 10 minutes.
• Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.
• Fill hot, sterilized jars quickly with the hot jelly or jam mixture, leaving 1/4 inch headspace.
• Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.
• Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
• Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool.

JAMAICAN BANANA BREAD RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

JAMAICAN BANANA FRITTERS RECIPE

Steps:

• Peel ripe bananas and place them in a medium-sized mixing bowl, then add sugar, vanilla, cinnamon and salt.
• Use a metal fork to mash bananas into pebble-sized pieces, simultaneously combining all the ingredients together.
• Add the flour and fold ingredients completely before adding water.
• Stir the mixture thoroughly until ingredients are combined and your batter is smooth but still slightly lumpy.
• Heat a large frying pan then add oil.
• Heat oil on medium-high temperature for approximately 1 - 2 minutes before adding the batter. (To test if your oil is ready, sprinkle a bit of flour in the oil after 1 minute. If bubbles form around your flour, it is ready).
• Once the oil is hot, carefully spoon small dollops of batter into the pan, leaving space between each fritter.
• Maintain medium-high heat and monitor fritters closely.
• When the edges of your fritters begin to brown, flip over. Cook each side for about 2 - 3 minutes or keep flipping your fritters until golden brown on both sides.
• Remove fritters from pan unto a large plate lined with thick paper towel.
• Allow banana fritters to cool slightly to have it warm and scrumptious!
• Bless up & enjoy it.

JAMAICAN BANANA CUPS

Steps:

• Heat oven 400F.
• Finely grate 1 tsp orange zest and squeeze 6 Tbs juice from orange.
• Cut bananas into 1/4" slices Combine 1/2 of the sugar 1/3 or the butter and 1/2 of the rum in large frying pan.
• cook over medium heat, stirring frequently, until sugar has dissolved and mixture is starting to bubble.
• Stir in bananas and toss until evenly coated.
• Remove from heat.
• Divide half of banana mixture among 4 1-cup ramekins.
• Sprindle each with 1 Tbs breadcrumbs.
• Top with remaining banana mixture.
• Spoon orange juice over each ramekin Combine remaining breadcrumbs, sugar and butter with oats, orange zest and cinnamon, blending with fingertips until mixture resembles coarse crumbs.
• Sprinkle over bananas.
• Bake until topping is crisp and golden, about 15 minutes.
• Serve warm, topped with cream and sprinkled with nuts.