Caribbean Inspired Banana Pecan Bread

THIS RECIPE CAN BE DOUBLED for TWO LOAVES. (Experiment if you’re at high altitudes and add more flour as needed.)


  • 2 large ripe bananas
  • 2 eggs, beaten
  • 1/2 C shortening
  • 1 C granulated sugar
  • 1 t vanilla extract
  • 2 t good Caribbean Rum or rum extract
  • 1/2 t cinnamon
  • 1/4 t allspice
  • 2 C all purpose flour
  • 1 t soda
  • 1/2 t salt
  • Walnuts and pecan pieces to scatter on top of loaf


  • Preheat oven to 350 degrees. Mix bananas, eggs, sugar, shortening, vanilla and rum with electric hand mixer until incorporated. Add dry ingredients and beat a little longer. Batter will be lumpy. Pour into full size loaf pan, well buttered, or greased. Put in center rack of oven and bake for 40 minutes, or until a toothpick inserted in center comes out clean. Cool, slice and serve.
  • For peanut butter whipped cream, whip 1/2 C heavy cream until it holds its shape. Then add good vanilla, a pinch of salt, and 2 T creamy peanut butter. Continue to mix until right consistency. Put a dollop on each serving. Decorate with small chunks of fresh pineapple and a sprig of mint.
  • For extra effect, eat while wearing a bathing suit and sunglasses, and listening to Bobby McFerrin music. I know, just don’t look at your tummy while eating. Hey, just rest your plate over your navel. This is a cooking blog, not a fashion blog. Enjoy!!!

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