Ricebread, a Liberian Recipe…

This is a ricebread recipe similar to the traditional recipe that adds a bit of syrup and uses margarine instead of oil.

Johnette's Recipe

7 or 8 large ripe bananas or plantains(4 1/2 C)
1 box cream of rice
1/2 C sugar
1/2 C margarine
2 eggs
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
Syrup to taste

Pre-heat oven to 350 degrees. Grease and flour one 13x9 inch baking pan or two – 8 or 9 inch pans.

Peel the bananas and mash in a mixing bowl using a potato masher or a fork. Add the eggs, sugar, and margarine to bowl.

Beat for one minute with a mixer at low speed.

Add the cream of rice, butter, baking soda, salt, ginger, and water to mixture. Beat on high speed about three minutes. Add 1 or 2 Tbs syrup to taste. Beat one more minute until syrup is well-mixed in.

Bake for 40-45 minutes. It is ready when it leaves the sides of the pan.


You should also check out my breakfast recipes.


Make sure the plantains or bananas are ripe.

You can use all plantains (if you can fine it ripe), all bananas, or a combination of the two.

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