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  • Chef Jeremy Lovell

Trini Banana Bread Recipe by Chef Jeremy Lovell

Yield – Makes 1 loaf (small)


Melted unsalted butter – 8oz

All-purpose flour - 1 3/4 cups

Toasted walnuts - 1 cup (chopped)

White sugar - 1/2 cup

Baking soda - 1 tsp

Ground cinnamon - 1 tsp

Salt - 1/2 tsp

Nutmeg powder - 1/4 tsp

Eggs – 2 large (lightly beaten)

Sour cream - 2oz

Brown sugar - 8oz

Vanilla essence - 1 tsp

Ripe banana – 12 oz (very ripe and mashed)


Preheat the oven to 350F. Lightly butter one 9-by-5-inch loaf pan.

Mix together the flour, walnuts, granulated sugar, baking soda, cinnamon, salt and nutmeg in a large bowl.

Whisk together the eggs, melted butter, sour cream, brown sugar and vanilla in a medium bowl.

Stir in the mashed bananas. Fold the flour mixture into the banana mixture until just combined.

Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter.

Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour.

Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool



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