There are hundreds of banana patches growing around Bermuda, from established farms to locals’ backyards. Bermuda’s banana bread is similar to what you’d find in the United States, but it’s made with Bermudian bananas, which are smaller and much sweeter than varieties sold in the U.S. Many bakers will include their own unique twists to their baseline banana bread recipe, adding nuts, seasonal fruits, or liquor.
For more Bermudian bread and to read about our getaway to Bermuda, check out our 2019 May/June issue!
- 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
- Preheat oven to 325°F (170°C). Butter and flour an 8½x4½-inch loaf pan.
- In a medium bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and baking powder. In a large bowl, whisk together mashed banana, eggs, melted butter, sour cream, and vanilla. Fold flour mixture into banana mixture just until combined. Fold in walnuts. Spoon batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 1 week.