Jamaica Hilton Banana Bread
Note: This one-loaf version is reduced from the 1977 recipe, which made "three or four" loaves. That recipe called for only a dash of each flavoring, so make the dashes in this version very small - much less than 1/8 teaspoon - then taste and add more if you like.
Ingredients
• 1 large or 1 1/2 medium bananas - not overripe
• 2/3 c. sugar
• 1 1/3 c. flour
• 1 egg plus 1 egg yolk
• 1/2 c. milk
• Dash salt
• 1 1/2 tsp. baking soda
• 3/8 c. ( 1/4 c. plus 2 tbsp.) vegetable oil
• Dash lemon extract
• Dash almond extract
• Dash vanilla extract
Directions
Preheat oven to 325 degrees. Grease a 9- by 5-inch loaf pan.
Slice bananas and put them, along with the sugar, in a mixer bowl
and blend at medium speed. When they are thoroughly mixed, add
flour and beat, scraping bowl frequently, for 3 minutes or until
the dough gathers completely. Add the egg and egg yolk and beat at
low speed until the mixture is uniform.
In a small bowl, combine milk, salt and baking soda, stirring
until soda is dissolved. Add to the banana mixture and mix. Add the
oil, lemon, almond and vanilla extracts and mix again, until uniform.
Pour and scrape into prepared pan and bake for about 40 minutes,
until a toothpick inserted in the center comes out moist but clean
(don't overbake). Cool in pan on rack 10 minutes before removing
from pan.