Miskitu Honduran Bannana Bread Recipes

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HONDURAN BANANA BREAD



Honduran Banana Bread image

Great, sweeter version of banana bread from Central America.Had to make this for an elementary school presentation and all of the kids loved it. Nice and moist bread. Got from http://www.roatanonline.com/caribbean_recipes.htm. The recipe also calls for pecans and a lime/rum icing, but i omitted both of these. For the original recipe, visit the above link

Provided by brunettebaker

Categories     Quick Breads

Time 1h15m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 12

2 tablespoons butter, softened
2 tablespoons neufchatel cheese
1 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed banana
1/2 cup skim milk
1 teaspoon vanilla
1/4 cup flaked coconut

Steps:

  • Preheat oven to 350. Coat loaf pan with cooking spray; set aside. Beat margarine and Neufchatel cheese at med. speed in mixer; add 1 cup sugar, beating well. Add egg, beat well.
  • Combine flour, baking powder, baking soda and salt; stir well.
  • Combine banana, milk and vanilla; stir well.
  • Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in coconut.
  • Pour batter into prepared pan and bake at 350 for 60 minutes. Let cool and enjoy!

Nutrition Facts : Calories 193.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 20.8, Sodium 171.9, Carbohydrate 38.6, Fiber 1.2, Sugar 19.7, Protein 3.4

MISKITU / HONDURAN BANNANA BREAD



MISKITU / HONDURAN BANNANA BREAD image

Categories     Bread     Fruit     Nut     Appetizer     Brunch     Dessert     Side     Cocktail Party     Easter     Picnic     Low Carb     Low Fat     Vegetarian     Low Cal     High Fiber     Low Sodium     Low/No Sugar     Mother's Day     Wedding     Backyard BBQ     Banana     Spring     Summer     Healthy     Kosher     Vegan     Potluck

Number Of Ingredients 17

1/4 peach palm flour
2 tbsp. coconut oil
■ 2 tbsp. coconut cream (soft)
■ 1/2 tsp. baking soda
■ 1/8 tsp. salt
■ 1 c mashed ripe banana
■ 1/2 cup light coconut
■ 2 tbsp. pinapple liquer, tequila or peach palm liquer
■ 1 tsp. mexican vanilla
■ 1/4 cup chopped cashews or hazelnuts
■ 1/4 cup flaked coconut
■ 1/4 cup coconut sugar
■ 2 tsp. coconut oil
■ 2 tsp. guava or guanabana or pinapple or passion fruit juice
■ 2 tsp. pinapple liquer, tequila, or peach palm liquer
■ 2 tbsp. chopped hazelnuts or cashews
■ 2 tbsp. flaked sweetened coconut

Steps:

  • Preheat oven to 375°. Coat an 8x4" loaf pan with coconut cooking spray; set aside. 2. Beat 2 tbsp. coconut oil and coconut cream at medium speed of a mixer; add 1 cup coconut Sugar, beating well. Add egg; beat well. 3. Combine peach palm flour, baking powder, baking soda and salt; stir well. Combine banana and next 5 ingredients (banana through mexican vanilla); stir well. 4. Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in 1/4 c hazelnuts/ cashew and 1/4 c coconut. 5. Pour batter into prepared pan; Mix remaining ingredients (coconut sugar through coconut) in small bowl. Sprinkle on top. Bake at 375 degrees for 55-60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack

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