Costa Rican Banana Bread

Costa Rican Banana Bread//Lance Mellenbruch

Costa Rican Banana Bread

Prep Time

15 minutes

Cook Time

50 minutes


6 people

My memories of Costa Rica are not only of the vibrant landscapes, lush rainforests and the gracious residents of this heavenly paradise, but also of one young gentleman, fashioning dreadlocks, hocking his homemade banana nut bread on the beach.

I am not sure where he made it and I didn’t question his methods; his banana nut bread was simply delicious. I was able to finagle a few ingredients from him but to complete the recipe, I had to come up with the rest. I think I am close, but I cannot duplicate the moment of fresh ocean air and the sound of waves landing on the beach, which in my memory, was half of the flavor.

So, here is your chance to try some (almost) authentic Costa Rican Beach Dude’s Banana Nut Bread. Ambiance not included.


  • 2 cups unbleached flour
  • 1 cup walnuts, roughly chopped
  • 3/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon and dried, ground ginger
  • 1/2 teaspoon salt
  • 3 bananas, ripe (peels should be dark in color)
  • 1/4 cup evaporated milk
  • 2 large eggs, beaten
  • 3/4 stick melted butter
  • 2 teaspoons natural vanilla extract


  • 1 In a medium bowl, sift flour, baking soda, salt, and cinnamon
  • 2 Whisk in coconut sugar
  • 3 In the large bowl, mash bananas, then add evaporated milk, eggs, vanilla, and butter. Mix well until fully blended
  • 4 Fold in dry ingredients until combined, the batter will be stiff and gooey
  • 5 Bake in previously greased and floured 9x5 loaf pan at 350F for 50-55 minutes
  • 6 Cool on a wire rack and enjoy!


15 Apr

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