Bonanza Banana Bread | Catt Co.

The original recipe for this came from The Real Taste of Jamaica cookbook by Enid Donaldson, but when it comes to recipes I tend to be more on the flexible side. After tailoring the substitutions to ingredients that are usually in my home, I've decided that this is indeed the perfect Banana Bread recipe con Appleton ( for flavor 😉). Moist and rich in flavor, this banana bread recipe is the perfect for those over ripened bananas that stayed too long on the counter top. There's no more I can say though, except, if you make this recipe, feel free to tag me on Instagram @cattco.ja I'd love to see how you did.

-xo Catt.

You'll need:

• 1 Loaf tin

• (1 tsp flour and 1 tbsp butter to line tin)

• 1 large bowl

• 1 medium sized bowl

• 1/4 cup margarine

• 1 cup sugar ( I used brown sugar, but granulated sugar is

• 1 egg beaten

• 4 ripe bananas

• 2 cups flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/2 teaspoon ground nutmeg

• a pinch of salt

• 1/2 cup milk

• 2 tsp vanilla

• 1/4 cup Appleton Rum

Directions:

1. Preheat oven to 350 degrees Fahrenheit

2. Grease and flour loaf tin

3. In large bowl, cream butter and sugar

4. Add egg to butter and sugar

5. Add crushed bananas and mix well

6. In medium sized bowl, sift flour, baking powder, baking soda, cinnamon, ground nutmeg and salt

7. Add dry ingredients to butter, sugar and egg mixture

8. Add milk and vanilla

9. Add rum

10. Pour mixture into tin and bake for 1 hour or until done.