Banana bread from Cameroon

A heavenly fragrance which will lead your nose staright to the kitchen.
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Recipe from: 1 june 2010
Preparation time: 10 mins
Cooking time: 2 hours


  • 3
    large ripe bananas
  • 175
    fine rice flour
  • 50
    corn flour
  • 40
    unsalted peanuts, lightly roasted, peeled and broken
  • 75
    chopped dried prunes
  • 110
    butter, softened
  • 110
    caster sugar
  • 2
    large eggs, preferably free-range
  • 2
    baking powder
  • 1/2
  • 1
    loaf tin, lined with parchment paper or a silicon loaf tin


Preheat the oven to 180 C.

Cream the butter and sugar together until pale, light and fluffy and then start adding the eggs, individually, beating thoroughly after each addition.

Mash the bananas and incorporate them into the butter mixture.

Sift the rice flour, the corn flour, the baking powder and the salt together and fold this into the banana mixture gently.

Now stir in the peanuts and chopped prunes very carefully so that they are equally distributed throughout the mixture.

Pour the mixture into the loaf tin and bake in the oven for about 1¼ – 1½ hours until golden on top and a skewer inserted into the centre comes out clean - remove from the tin to cool.

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