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Welcome to the Local Cuisine page! Every month we will feature a recipe
for a typical Aruban dish or delicacy. You can print out this page and start
up your own Aruban recipe book! If you're interested, you can also check out some
of the experts on Aruban cuisine.
This Month's Recipe:
Banana Bread
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Cooking is just as creative and
imaginative an activity as a drawing, or wood carving or music. And cooking draws upon
your every talent; and science, mathematics, energy, history and experience. Julie Childs |
Reprinted
with kind permission from "Aruba Cooks" by Linda H. Shapiro,
published in 1997, page 138.
Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean. |
This book is available for purchase from the Aruba Gastronomic
Association (AGA). Click here for more information |
Yield: 1 loaf
Ingredients:
Plan ahead a few days before making banana
bread, because the most important ingredient is over-ripe (black-ripe), very soft, mushy
bananas or according to my kids, they must be "dead".
- 3 "dead' bananas
- 1 egg
- 2 cups flour
- 1 teasppon baking soda
- 2 teaspoons baking powder
- 1/2 cup sugar
- pinch of salt
- 2 tablesppons unsalted melted butter
In medium bowl, mash bananas with wooden
spoon. Add unbeaten egg and mix well. Sift flower with baking powder and baking soda. Add
sifted flower, sugar and salt. Stir well. Add melted butter and stir again.
Pour into buttered loaf tin. Bake in
pre-heated 350? oven for 45 minutes or
until tester inserted comes out clean. Freezes well: wrap in waxed paper, then foil, in
freezer bag.
Variations:
Add 2 tablepoons Bacardi Dark rum and 1/2 teaspoon vanilla extract or 1/4
cup chopped pecans, toasted, or 1/2 cup Del Monte raisins or chopped
dates.
Bon Appetit!
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