Callaloo Banana Bread™
Callaloo Banana Bread™ is a soft, moist twist on classic banana bread made with ripe bananas and blended callaloo for an extra boost of nutrients. The callaloo adds moisture and a beautiful natural color without overpowering the sweet banana flavor, while warm cinnamon and nutmeg create a cozy, comforting loaf. Whether you're looking for a creative way to use callaloo or simply want to try a unique Caribbean-inspired bake, this easy recipe is perfect for breakfast, a midday snack, or dessert. As Episode 3 of The Callaloo Series™, it's another delicious way to showcase the versatility of one of the Caribbean's most beloved leafy greens.
Ingredients
Wet Ingredients
- 3 large ripe bananas , mashed (about 1½ cups)
- 2 large eggs , room temperature
- ½ cup unsalted butter , melted and cooled
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup cooked callaloo , well-drained and blended until smooth
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Optional Mix-Ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Prepare the callaloo. Cook until tender, then drain thoroughly. Blend until completely smooth and let cool.
- Mix the wet ingredients. In a large bowl, whisk together the mashed bananas, eggs, melted butter, brown sugar, granulated sugar, vanilla, and blended callaloo until smooth.
- Combine the dry ingredients. In another bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Make the batter. Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix. Fold in any optional mix-ins.
- Bake. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool. Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Notes
- * Use bananas that are heavily speckled or nearly black for the best flavor.
- * Squeeze as much moisture as possible from the cooked callaloo before blending to prevent a gummy loaf.
- * If the top browns too quickly, loosely tent it with foil during the last 15–20 minutes of baking.
- * Store covered at room temperature for up to 4 days or freeze for up to 3 months.
Notes
Final Thoughts
Callaloo has been a staple in Caribbean kitchens for generations, but its versatility extends far beyond traditional savory dishes. This Callaloo Banana Bread is proof that simple ingredients can be transformed into something both familiar and exciting.
The result is everything you love about classic banana bread—soft, moist, warmly spiced, and comforting—with an unexpected Caribbean twist that celebrates one of our favorite leafy greens.
If you make this recipe, we'd love to hear from you! Leave a comment below, rate the recipe, and tag @jerktavern on social media so we can see your beautiful loaf.
"Taste and see that the Lord is good; blessed is the one who takes refuge in Him." — Psalm 34:8
Nutrition
Calories: 3053kcalCarbohydrates: 422gProtein: 40gFat: 137gSaturated Fat: 85gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 4gCholesterol: 575mgSodium: 1255mgPotassium: 950mgFiber: 9gSugar: 220gVitamin A: 3321IUVitamin C: 0.3mgCalcium: 769mgIron: 16mg
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