Bermuda Banana Bread
Bermuda Banana Bread offers a moist, flavorful treat with ripe bananas, raisins, and nut meats, perfect for breakfast or tea with a hint of tropical sweetness.
Ingredients
Instructions
- Mix the shortening and sugar together until well blended.
- Add the egg whites and yolks, and beat until smooth.
- Stir in the crushed bananas.
- Gradually add the sifted flour and dissolved soda, mixing well.
- Fold in the nut meats and raisins as desired.
- Pour the batter into a nonstick pan and bake in a preheated moderate oven at 250°F for forty plus minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you don’t have nut meats, walnuts or pecans work well. Ensure bananas are very ripe for maximum sweetness and moisture. For added texture, add a handful of oats. If you prefer a sweeter bread, increase the sugar to 1 1/4 cups. This recipe is also great for using up leftover bananas from your fruit bowl.
Serving Suggestions
Serve Bermuda Banana Bread warm with a pat of butter or cream cheese for breakfast or as a snack. It pairs beautifully with a cup of coffee or tea. For a delightful twist, try it alongside a scoop of vanilla ice cream for dessert. This bread also works well as a base for a breakfast sandwich with a slice of cheese or ham.
Storage & Reheating
Store leftover Bermuda Banana Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice the bread and warm in the oven at 350°F for 10-15 minutes or microwave for about 20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Bermuda Banana Bread contains roughly 439 calories, with 9g protein, 48g carbohydrates, and 26g fat. It is a good source of protein (18% of the Daily Value), vitamin C (17% of the Daily Value), and dietary fiber (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites and yolks?
Yes, you can use whole eggs instead of separating the whites and yolks. Just use 4 whole eggs to achieve the desired texture and moisture, but keep in mind that this may slightly alter the flavor and lightness of the bread.
What can I substitute for shortening?
If you prefer not to use shortening, you can substitute an equal amount of unsalted butter or coconut oil. Both will add a rich flavor to the bread. Ensure that the butter is softened for easy mixing.
Can I add other fruits to the banana bread?
Absolutely! You can fold in dried fruits like cranberries or chopped apples for additional flavor. Just be sure to adjust the sugar if your added fruits are sweet. For a unique twist, consider adding a hint of cinnamon or nutmeg to complement the bananas.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).