This is recipe I made back when I was thinking about going to Costa Rica. We still haven't been, but we'll get there one day. In the meantime, here's a banana bread recipe that is supposed to be Costa Rican style.
Terri's Favorite -- Costa Rican Banana Bread
The recipe is from a friend of a friend whose name is Terri, so I'll always think of her when I make this recipe even though we've never met. But also, I'll think about how this is supposed to be Costa Rican style banana bread, which is what? Well, in Costa Rica, where they know a thing about bananas, the banana bread is said to be very moist, lightly spiced, made with oil instead of butter (or a mix) and contain brown sugar or raw sugar. The brown or raw sugar might be the most defining factor.
Flavor and Texture
I only had one banana so I made ⅓ of the recipe in a small loaf pan. Hmmm, maybe I shouldn't have filled it all the way to the top! It rose quite a bit. Luckily, it came out of my little pan perfectly and I was able to slice it into decent looking chunks. The texture was soft, quite uniform and overall really pleasing, while the flavor was better than other recipes. I could really taste the salt, which worked nicely with the banana, brown sugar and butter. Not that the bread was salty, but all the flavors really complemented each other.
Recipe
Terri's Mom's Banana Nut Bread aka Costa Rican Banana Bread
Ingredients
- 1 stick unsalted butter, softened (114 grams)
- ½ cup packed light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon vanilla extract my addition
- 2 large eggs room temperature
- 3 tablespoons buttermilk or milk mixed with a little lemon juice
- ¾ teaspoon baking soda dissolved in a few drops of hot water
- ¾ teaspoon salt
- 3 large mashed bananas
- 2 cups all-purpose flour (250 grams)
- ½ cup chopped and toasted walnuts or pecans
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.
- In a large mixing bowl using an electric mixer, beat the butter and both sugars until creamy. Beat in the vanilla.
- Add the eggs one at a time, beating until mixed. Beat in the milk, baking soda dissolved in water and the salt. When mixed, beat in the bananas, then stir in the flour. Stir in the pecans.
- Pour into the pan and bake on center rack for 45 to 50 minutes or until a toothpick inserted in the center comes out with moist crumbs
Karen says
I served chocolate chip banana bread and a cinnamon swirl quick bread at church today for fellowship time. What I am laughing at is myself. I actually had forgetten that I had 9x5" loaf pans. I prefer glass and for as many times as I have made breads in the those loaf pans I kept trying to figure out why I always had extra batter or dough or that the loafs rose way over the pan. Well, I was checking my glass pans, I have 4 and there right underneath was the 3 9 x5 metal pans. Rolling my eyes, I put the 2 batters in there and what a difference it made for the banana bread loaf. I could easily have used the smaller glass pan for the cinnamon swirl recipe and I jotted myself a note about that on the recipe. How long do you think I will remember that I have those bigger pans???
ERIKA says
Yummy my entire family loves banana bread. We also add vanilla and sometimes a ton of cinnamon. Gee to Martha, people have been kidnapped in all 50 states, citizens and non, if thats all you know about a country is negative you should educate yourself more. Each and every country in this world has its beauty and its ugly.
Anna says
Thanks for the trip reports. You all are really making me want to go! One important thing for us that we like having lots of activities, and Costa Rica seems to fill the bill in that department.
Alyssa says
We have been to the Manuel antonio area of costa rica. I have been to a lot of places and this was my favorite trip to date. My husband and I went there before kids and i cannot wait until they are old enough to go back. We hiked, took tours of the national park, saw amazing animals, ate delicious food, went to the beaches, swam, enjoyed the pool etc. Fabulous trip. I would do the peninsula area of the country too. I think there's a four seasons there. We stayed in a little hotel, la mariposa, I believe.
Love your blog!
Kim says
Bread looks delicious. I knew a couple who spent part of their honeymoon in beautiful Costa Rica... beautiful beaches... but they also ventured inland and stayed at a coffee plantation. Coffee and banana bread... sounds good!
karen says
I haven't been to Costa Rica but I know a LOT of people who have been there and all have loved it. My daughter went with a youth group two years ago for two weeks and saw most of the country and had an amazing time. Highlights were the volcano, the most beautiful beach she has ever seen, lots of monkeys, kayaking, and ziplining. They also spent about 4 days at a sustainable ranch/hotel compound called Rancho Margot - she loved it and recommends it highly.
Jennifer says
That looks delicious. I'm wondering how it would work if you replaced part of the flour with oat flour? My one thought is that it might not rise as well, which might change the texture, but, for some reason, the combo of oats, banana and walnuts sounds really good to me.
Karen says
I am printing out this recipe to compare with the one that my HUSBAND uses. He is the master banana bread maker in this house. We like a strong banana flavor. Once he melted the butter in the microwave and then FORGOT to put in in the bread. Oops, it tasted just fine but texture was strange. He uses the recipe out of the Better Homes and Gardens New Cookbook, 14th edition. He picked that book up at a library sale and surprisingly it is my go-to book also. (I have hundreds of cookbooks.)
From what I know of Costa Rica, is that it is a wonderful place to visit.
I'm At Home Baking says
Looks delicious! I also love the little bread pan too!