There are hundreds of banana patches across Bermuda, from established farms to neighborhood backyards. Bermudian banana bread resembles the varieties you find in the United States, but it’s made with Bermudian bananas, which are smaller and notably sweeter than those commonly sold in the U.S. Bakers often personalize this classic loaf with additions like nuts, seasonal fruit, or a splash of liquor for extra depth.
For more Bermudian baking and a feature about our Bermuda getaway, see the 2019 May/June issue.
Bermudian Banana Bread
Makes 1 (8½ x 4½-inch) loaf
Ingredients
- 1⅔ cups (208 grams) all-purpose flour
- ¾ cup (165 grams) firmly packed dark brown sugar
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) ground cinnamon
- ¼ teaspoon (1.25 grams) baking powder
- 1¼ cups (284 grams) mashed ripe banana (2 to 3 medium bananas)
- 2 large eggs (100 grams), room temperature
- ⅓ cup (76 grams) unsalted butter, melted
- ¼ cup (60 grams) sour cream, room temperature
- 1 teaspoon (4 grams) vanilla extract
- ½ cup (57 grams) chopped walnuts, toasted
Instructions
- Preheat the oven to 325°F (170°C). Butter and flour an 8½ x 4½-inch loaf pan, or line it with parchment.
- In a medium bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, and baking powder. In a large bowl, combine the mashed banana, eggs, melted butter, sour cream, and vanilla, whisking until smooth. Fold the dry ingredients into the banana mixture just until combined, taking care not to overmix. Gently fold in the toasted walnuts. Transfer the batter to the prepared pan and smooth the top.
- Bake until a wooden pick inserted into the center comes out clean, about 50 to 55 minutes. Let the loaf cool in the pan for 10 minutes, then remove it and finish cooling completely on a wire rack. Store in an airtight container at room temperature for up to 1 week.
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