JAMAICAN BANANA BREAD

Ingredients:

• 2 to 3 ripe bananas (mashed)

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 1/2 cup unsalted butter (softened)

• 1 cup brown sugar (or you can use white sugar)

• 2 large eggs

• 1 tsp vanilla extract

• 2 tbsp dark rum (optional, but adds a true Jamaican flavor)

• 1/2 cup buttermilk or whole milk (for extra moisture)

• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mash the bananas in a bowl until smooth. Set aside.

3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

4. Cream the butter and sugar in a large bowl using an electric mixer or by hand until light and fluffy (about 3-5 minutes).

5. Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and dark rum (if using).

6. Fold in the mashed bananas to the butter-sugar mixture, then add the flour mixture in two parts, alternating with the milk, starting and ending with the flour mixture. Mix until just combined—be careful not to overmix.

7. Stir in the nuts, if using.

8. Pour the batter into the prepared loaf pan, smoothing the top.

9. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If the bread starts to brown too much on top, tent it with aluminum foil for the last 15 minutes of baking.

10. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.