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Jamacian Spice Bread

An old school twist on Bananna Bread
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 10
Author: Lisa@mummymade.it



  • 3 Eggs
  • 1/4 Cup Molasses or Golden Syrup Maple Syrup or Honey can be substituted
  • 1 teaspoon Vanilla Extract
  • 270 grams mashed Banana
  • 1/2 Cup Coconut Flour
  • 3/4 Cup Almond Meal
  • 1/4 Cup Arrowroot Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Bicarb Soda
  • 1/2 teaspoon Mixed Spice
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon ground Ginger
  • dash of Salt
  • 2 Tablespoon Milk of choice
  • 1/2 Cup Sultanas or Raisons



  • Preheat the oven to 175C/350F. Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
  • Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy (about 5 minutes)
  • Add the molasses and continue to beat on medium. Add the vanilla extract.
  • Blend and pulse the Bananas (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.
  • Add the blended bananas to the mixing bowl and beat on medium until well combined. Add milk.
  • In a separate bowl sift the dry ingredients together.
  • Fold the dry ingredients into the mixing bowl, being careful not to over mix.
  • Add the Raisons/sultanas and stir through.
  • Pour the mixture into the prepared tin.
  • Bake for 55-60 minutes, or until cooked through.
  • Allow to cool in the tin.