Vacation on a Plate - Easy Bread Recipe

Vacation on a Plate – Easy Bread Recipe

Breads and Muffins / August 12, 2013

If things were up to me, I would be blogging from a little hut near the ocean, somewhere off the coast of the island of Tortola. Blue waters, white sands, mild warm breezes, and something fruity in my hand. But alas, I come to you from my kitchen in South Carolina, with yet another recipe that helps me live life vicariously through food.

Don’t tell me you don’t do it either. Anyone who holds a spoon and stirs patiently, or plates a dinner with care, is seeing life through the lens of food.

But enough of my spot on hunches; let’s get on with the recipe.

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.)

Ingredients:

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

Direction:

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!!!