June 28, 2017

I love a good banana bread, but when I was a child, whenever there were overripe bananas around my mother would usually use them to make banana fritters. That’s because she didn’t have a good oven. My mother had a oven contraption that she’d put on top of her oil stove, but it was unreliable and difficult to control the temperature. When she really wanted to bake, especially around the holidays, she’d head over to my grandmother’s house to use her Dover wood burning stove! Today, baking couldn’t be easier.
A few of you have been asking me to share my recipe for banana bread. I think any good Caribbean cook should know how to make a good one. But not all banana breads are created equal! In my book, banana bread has to be moist and full of banana flavour. I’ve been making this recipe for years and, to me,  it tastes as good the next day as it does straight out of the oven. This recipe calls for a lot of bananas…and the more overripe the better!
The trick to making my recipe perfectly every time is to always mash enough bananas to equal 2+1/3 cups. That way it doesn’t matter how many bananas you use as long, as it’s enough to fill this measurement. What you’ll get in return is a super-moist sweet bread that’s full of banana flavour. I like to add a handful of raisins to mine, but that’s optional!

2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 tsp ground nutmeg
½ cup soft butter
¾ cup brown sugar
2 eggs, beaten
4-5 overripe large bananas (2+1/3 cups mashed)
1 tsp vanilla extract
1/3 cup raisins (optional)


Preheat oven to 350 degrees

1. Place flour, baking soda, salt and nutmeg in a mixing bowl; stir and set aside
2. Beat butter and sugar together until fluffy; stir in eggs and vanilla
3. Mash bananas to equal 2+1/3 cups; mix into wet ingredients
4. Fold banana mixture (and raisins, if using) into dry ingredients until blended; do not over mix
5. Pour batter into a greased 4½-x 8-inch loaf pan
6. Place pan in oven and bake for 1 hour or until an inserted toothpick comes out clean
Note: If you use a larger loaf pan reduce the baking time


I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.



  • Reply
    March 14, 2013

    I made this banana cake and it was wonderful! Thank you so much! I plan to try as many of the recipes on a willing family!!!

  • Reply
    March 25, 2013

    I made this banana bread and it was so good. It was easy to make and there was not a crumb left. Thank you Fay, keep sharing.

  • Reply
    May 13, 2013

    Thank you for posting this recipe Fay. Very easy to follow and most importantly, very delicious. Wishing you a Very Happy Mother’s Day and a Big Thank You for all of the recipes that you’ve shared.

  • Reply
    June 6, 2013

    Just finished baking this banana bread and it was delicious. Thank you for this recipe, I will definitely try more.

  • Reply
    June 19, 2013

    Hi Fay! I have a Christening coming up in July for my daughter and her other half is Jamaican so I am trying to accommodate everyone that will be there and I was wondering if I freeze the banana bread will it lose it’s freshness or can I put it in the freezer until her Christening. Her father is a BIG banana bread lover and I’d like to make it.

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      June 20, 2013

      Hi Rachel,
      Frozen is not the same as fresh. If you want to make it ahead I would suggest making it up to 3 days ahead and storing it in the fridge instead of freezing. Just bring to room tempature and serve. Blessings, Fay

  • Reply
    September 12, 2013

    Hi, I made this banana bread and it came out just perfect, thank you for sharing!

  • Reply
    October 5, 2013


    I made this bread once before and it was delicious. I’m just about to make it again and take it to work as promised. I hope my Jamaican colleague will be around to give me her verdict.
    Thanks for sharing this.

    xx MrsDee

  • Reply
    October 9, 2013

    just tried this and it was very good .

  • Reply
    Roxanne Fraser
    November 13, 2013

    made this, nice!

  • Reply
    Gary Daddy B
    January 7, 2014

    I am a Dad and I gave this a go last night, was not 100% sure about the flour content so I used 2 medium sized mugs, also had no Ground Nutmeg so I used Ground Cinnnamon. It cooked to perfection via your instructions and we ate it hot, it was gone in 10 minutes! , the kids are begging me to cook it again tonight ….we’ll see, but for sure will make it again. Thank you ever so much 🙂

  • Reply
    February 16, 2014

    I’ve lost my recipes and have been looking for a good banana bread recipe. By the reviews I see here, looks like this is the one. I will be making it on Sunday for dessert. I’ll let you know of the result. Thanks for sharing.

  • Reply
    John Naik
    February 21, 2014

    This was great? I got so many compliments like “you could sell this in the store” “it’s really so moist and delicious”
    Just passing on these to the person that really deserves them.

  • Reply
    May 4, 2014

    I had banana bread at a food co-op pot luck years ago. It was made by a woman from Jamaica and it had alot of pepper in it. Is it usual to have spicy dessert? I see that yours is Jamaican but not spicy.

    • Reply Fay & Angela
      Fay & Angela
      May 13, 2014

      Have never heard of pepper in banana bread before. That must have been her special recipe.

  • Reply
    June 2, 2014

    Made this many times of late. The easiest recipe to follow and it’s been perfect every time! Thanks ladies

  • Reply
    Fellow Jamaican
    July 11, 2014

    Thank you so very much for sharing this awesome recipe. My Italian husband loves it! It makes a sumptuous Sabbath dessert.
    Keep sharing and Angela, learn from mom. She is an excellent cook -:)

  • Reply
    December 28, 2014

    Thanks for the recipe! Since I had only two bananas, but also half a zucchini, i remembered that my dad used to make zucchini bread. the flavours mix well, and the moisture is velvety. I\’m cat-sitting in a 7-student-apartment in Vienna, Austria, so I baked this to welcome them back. Have a good new year!

  • Reply
    August 3, 2015

    Wow! I have always been proud of my banana bread, but yours is so much better. Truly scrumptious and so easy. I also like the fact that it is not sickeningly sweet.

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