This rice bread is the typical recipe used by the Liberian housewife. It is not too sweet, can be used as a coffee cake or as a bread, and stays moist for a full week.


2 cups cream of rice

3 cups mashed bananas

cup vegetable oil

4 Tbs. sugar

tsp. nutmeg

1 tsp. salt

1 cup water

1 tsp. baking soda


In a 4 quart bowl combine 2 cups cream of rice (cereal), 3 cups mashed bananas, cup vegetable oil, 4 Tbs. sugar, tsp. nutmeg, 1 tsp. salt, 1 cup water and 1 tsp. baking soda. Stir until thoroughly blended. Bake in a well-greased 8 x 12-inch rectangular or 9-inch round cake pan at 400F for 30 minutes. Test with a toothpick (when it comes out dry, bread is done).


Makes one 8 x 12-inch bread


country : Liberia

course : bread


source : The African Cookbook / Bea Sandler