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Caribbean Banana Bread

Caribbean Banana Bread This banana bread is sweetened with pure date syrup which pairs nicely with the tart cranberries. The rum extract and almond meal take this banana bread from the everyday to “holiday special”.

Serves 6.


  • 2 ripe bananas, peeled
  • 1/3 c date syrup
  • 1 egg
  • 1/3 c low fat milk
  • 1/2 tsp rum extract
  • 2 Tbsp margarine or butter, melted
  • 1/2 c dried cranberries
  • 3/4 c whole wheat flour
  • 3/4 c self-rising white flour
  • 1/4 c almond meal
  • 1 tsp baking powder


  1. Grease a 9 inch loaf pan and preheat the oven to 350 degrees F.
  2. Place the bananas, date syrup, egg, milk, rum extract and melted margarine in a blender or food processor and process until smooth.
  3. Pour into a large mixing bowl, stir in the cranberries, and set aside.
  4. In a medium bowl, blend the remaining ingredients thoroughly. Add them to the wet ingredients and mix only until there are no more dry ingredients showing.
  5. Pour into the prepared loaf pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool in the pan on a rack.
  7. Slice and serve with milk, coffee or tea.

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