{"id":2381,"date":"2015-09-05T18:37:32","date_gmt":"2015-09-05T16:37:32","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=2381"},"modified":"2020-04-15T16:55:34","modified_gmt":"2020-04-15T14:55:34","slug":"%d7%9c%d7%97%d7%9d-%d7%91%d7%a0%d7%a0%d7%94-%d7%9e%d7%aa%d7%95%d7%91%d7%9c-%d7%91%d7%a1%d7%92%d7%a0%d7%95%d7%9f-%d7%92%d7%9e%d7%99%d7%99%d7%a7%d7%a0%d7%99","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=2381&lang=en","title":{"rendered":"Spiced Jamaican Banana-Nut Bread"},"content":{"rendered":"
\"2015-09-05<\/a><\/div>\n
\"2015-09-05<\/a><\/div>\n

Ingredients<\/h3>\n

3 ripe bananas, mashed
\n1 egg
\n2 Tbsp. vegetable oil
\n120 ml. (\u00bd cup) milk
\n150 gr. (\u00be cup) sugar
\n140 gr. (1 cups) Tami GF flour (or plain flour)
\n\u00bd tsp. baking powder
\n\u00bc tsp. baking soda
\n1 tsp. ground cinnamon
\n\u00bd tsp. ground cloves
\n\u00bd tsp. ground ginger
\n\u00bc tsp. ground nutmeg
\npinch of salt
\n2 Tbsp. Brandy\/Rum (not extract)
\n75 gr. unroasted pecans, chopped<\/p>\n

Preparation<\/h3>\n

Preheat your oven to 175C\/350F.
\nMix all ingredients in a bowl.
\nPour into oiled rectangular bread tin.
\nBake for 30-40 minutes, until a wooden skewer\/toothpick inserted in the center comes out dry with a few crumbs.
\nLet cool and slice.<\/p>\n

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