St. Lucian Banana Bread


Some credit for this recipe must go to Mollie Katzen of Moosewood cookbook fame as I have been using her recipe for years. My version celebrates a healthier outlook and St. Lucian spices. It also features St. Lucian bananas, which are the second most important income for the island after tourism.


Heat oven to 180° and prepare 2 loaf pans by coating with coconut oil and sprinkling sesame seed on the base. This will look pretty and taste great in the finished loaf.

 Makes 2 loaves

227g Butter

300g Brown sugar (I used Demerara)

Cream together in the trusty food processor: 

then add:

 3 eggs

2 tsp vanilla extract

¼ tsp almond extract

2/3 cup black coffee

 Then pulse just enough to incorporate:

 284g ripe bananas (this was 5 small St. Lucian bananas)

 Add all the dry ingredients which are:

 115g quinoa flour

135g cassava flour

110g spelt flour

1tsp salt

½ tsp baking soda

3 tsp baking powder

2tsp cinnamon

½ tsp freshly grated nutmeg

2 tbsp sesame seeds for sprinkling in base of pans



Pulse just enough for everything to mix nicely. Share evenly between the 2 loaf pans and bake for 30 to 40 minutes keeping a close eye after 30 minutes. They should come out of their pans quite easily onto a cooling rack. I tend to freeze one loaf while my family demolish the first one, bringing it out in a “voila” sort of way when unexpected visitors come around.





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  • Reply
    February 18, 2014 at 7:33 am

    sounds great and almost (?) gluten free. I guess I could sub the spelt for tapioca flour – will give it a try some time and let you know how it turns out. I have bananas galore being eaten by bats, birds but mostly by dogs! 🙂

    • Reply
      February 18, 2014 at 10:48 am

      Thanks Vonnie. I’d love to hear about/see your tapioca version. What about maybe ground almonds, coconut, flaxseed meal. I might have to give this a go too.

  • Reply
    October 11, 2015 at 8:39 am

    I really like the black coffee in this cake. I can imagine the smell!! ..gotta try this.

    • Reply
      October 11, 2015 at 12:16 pm

      Thanks Christine. I look forward to your comments…

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