Belizean Banana Bread Recipe

Belizean Banana Bread is a warm and comforting treat loved by families across the country. Bananas are grown for export in Belize and always in season. Many Belizeans have bananas growing in their yards and will often have an entire bunch available at one time. This recipe is perfect for making the most of bananas that overripe and about to spoil. Belizeans cook and eat bananas at all stages of ripeness. Green bananas, ripe banana, over ripe banana its all good.

Packed with the sweet richness of bananas and a blend of spices, this easy-to-make bread is perfect for breakfast, dessert, or a snack. Follow this recipe to bring a slice of Belizean tradition into your kitchen!

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

Banana Bread Ingredients:

Wet Ingredients:

• 6 medium bananas, mashed (approximately 2 cups/475 ml)
• ½ cup (120 ml) milk + 1 tablespoon (15 ml) vinegar (to create buttermilk)
• 4 large eggs
• 1 cup (240 ml) vegetable oil
• 1½ cups (300 g) white or brown sugar
• 3 teaspoons (15 ml) vanilla extract

Dry Ingredients:

• 4 cups (480 g) all-purpose flour
• 3 teaspoons (15 g) baking powder
• 1 teaspoon (5 g) baking soda
• 1 teaspoon (5 g) salt
• 1 teaspoon (5 g) nutmeg
• 1 teaspoon (5 g) cinnamon

Belizean Banana Bread Recipe Instructions:

1. Prepare the buttermilk: Mix the milk and vinegar in a small bowl. Let sit for 5 minutes until it curdles slightly.
2. Prepare the wet ingredients: In a mixing bowl, beat the eggs with oil, sugar, and vanilla extract until well combined.
3. Mash the bananas: Stir the mashed bananas into the wet ingredients, followed by the buttermilk.
4. Mix the dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender.
6. Prepare the baking pans: Grease two 9×5 inch (23×13 cm) loaf pans with butter or non-stick spray. Pour the batter evenly into the prepared pans.
7. Bake: Preheat your oven to 350°F (175°C). Bake the banana bread for 1 hour or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the bread to cool in the pans for 10 minutes before transferring to a wire rack. Cool completely before slicing.

Additional Notes:

• This recipe yields two loaves, making it ideal for sharing.
• Store banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Optional add-ins: Chocolate chips, chopped walnuts, or shredded coconut for extra flavor and texture.

Estimated Nutritional Information (Per Slice, based on 12 servings per loaf):

• Calories: 250
• Fat: 10 g
• Carbohydrates: 35 g
• Protein: 3 g
• Fiber: 2 g
• Sugar: 20 g

We love eating banana bread for breakfast. Warmed with butter on a hot comal and eaten with fresh fried egg on top.

Checkout out our other recipes featuring bananas: Hudut, Sere, Banana Fritters, Banana Muffins, and even tamales.