Overview
You know you’ve reached the top of your culinary game when you invent a cuisine. Jade Mountain’s Chef Allen Susser took the lush and exotic ingredients growing right outside his kitchen and created “Jade Cuisine.” While the menu of a master chef is usually out of reach, we reconstructed a few of Chef Susser’s blissful dishes in this issue of Galavante. However, we wouldn’t blame you if you wanted to go to Jade Mountain yourself and sample the real deal. Here are our adapted recipes, inspired by recipes around the web. Next, we’ll focus on our recipe for banana bread:
Banana Bread Recipe:
Banana trees grow like mad in St. Lucia, which explains their dominance on dessert menus. Bread is a great way to enjoy the creamy fruit, and even better when paired with a little rum and crème fraîche.
Yields 1 loaf
Prep time: 15 minutes
Cook time: 50 minutes
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup light brown sugar
2 eggs, beaten
1 cup ripe bananas (about 3), smashed
1/4 cup dark rum
1/4 cup crème fraîche
1/2 teaspoon vanilla
Directions:
Preheat oven to 350 degrees. Butter and flour a loaf pan, set aside. In a large bowl, sift flour, baking soda, and salt. Using a stand mixer, cream the butter and sugar together until light and fluffy. Slowly beat in one egg at a time. Using a rubber spatula, fold in smashed bananas, rum, crème fraîche, and vanilla until well-blended. Gently fold the dry ingredients into the wet and blend well. Pour mixture into loaf pan and bake for 40 to 50 minutes or until toothpick comes out clean.
