Sauteurs, Grenada – 29C
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Kitchen Time : Petite Anse Banana Bread Recipe

Banana bread is served almost every morning here at Petite Anse. With an abundance of this healthy fruit, we like to use what we have to really give you a taste of Grenada and the flavour of the nature of the island. Here we share with you the special Banana Bread recipe that our kitchen uses to make this moist loaf.

We’ve been asked many times for the recipe as it’s a popular breakfast food – so we’ve asked Jamie and kitchen staff for access to it. After a bit of arm twisting – here is the moist and very tasty Petite Anse Banana Bread recipe for you to make and enjoy in your own home.


8 eggs

2lbs flour

2lbs bananas – peeled and cut into slices

2lbs butter or margarine

2lbs sugar

2tsps of mixed essence, banana essence or pear essence

2 tsps cinnamon

2 tsps nutmeg

2 tbsps baking powder

How to make:

  1. Turn the oven onto low or 250 degrees fahrenheit to preheat it.
  2. Cream the butter and sugar together
  3. Add eggs and stir.
  4. Sift the flour, the baking powder and the spices into the mixture gradually, stirring as you go.
  5. Add the bananas, mashing them into the mixture with a wooden spoon.
  6. Add the essence and mix it all together until creamy. Pour it into a lightly greased loaf tin.
  7. Add to a 2lb loaf tin and bake for 35-50 minutes or until brown on low at 250 fahrenheit.
  8. Once browned, remove the loaf tin from the oven, and turn out the loaf onto a wire rack.
  9. Allow the loaf to cool for ten minutes before slicing and serving.
  10. For a variation: add chopped nuts in the mixture or add them to the top so that they can easily be removed by people who don’t like nuts.

banana bread recipe



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1 Comment

  1. Worldwide, there is no sharp distinction between “bananas” and “plantains”. Especially in the Americas and Europe, “banana” usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called “plantains”. In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the simple two-fold distinction is not useful and is not made in local languages..

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