Banana Pancakes


2 JP St.Mary’s Ripe Bananas

1.5 Cups All Purpose Flour

1 Tbsp. Baking Powder

2 Tbsp. Brown Sugar

1/2 tsp. Cinnamon

1/2 tsp. Nutmeg

1.5 tsp. Turmeric Powder


2 Eggs, beaten

1 Cup Cows Milk/ Coconut Milk

1 tsp. Almond Flavouring

1.5 tsp. Vanilla extract

1 Pinch of Salt

3 Tbsp. Oil (preferably coconut oil), for frying


  1. Mix all the dry ingredients in a mixing bowl.
  2. Blend the bananas with the cows milk until you have a smooth consistency.
  3. Place a large non-stick frying pan on the stove and set the stove to a medium flame.
  4. Mix the dry and wet ingredients together, adding the eggs in last.
  5. Add small amounts of oil to the pancake frying pan and turn the frying pan until the oil is evenly distributed.
  6. Once the frying pan is heated pour the mixture slowly into the frying pan, with the size of the pancake being dependent on your choosing.
  7. Turn the flame down to low
  8. Flip the Pancakes once bubbles appear and the liquid on top is relatively stable.

Makes 12 medium-sized pancakes

Choco-Nut Banana Smoothie


2 Large JP St. Mary’s overripe bananas, peeled, sliced and frozen

1 Cup original almond milk

3/4 Cup ice

1/4 Cup creamy Peanut Butter

2 Tbsp. unsweetened cocoa powder

1/2 tsp. vanilla extract


  1. Add all ingredients to a blender and process until well pureed.
  2. Serve immediately.

596 kcals, Serves 2 people, 298 kcals per person

Tropical Green Smoothie


 ½ Cup JP St. Mary’s pineapple

 1 JP St. Mary’s Banana

 1 Cup almond milk

 2 Cups Spinach


  1. Combine all ingredients in a blender and blend until smooth. Enjoy!

185 kcals, Serves 2 people, 92 kcals per person

Cassava Chip Crusted Chicken Breasts


2 JP St.Mary’s Ripe Bananas

1.5 Cups All Purpose Flour

1 Tbsp. Baking Powder

2 Tbsp. Brown Sugar

1/2 tsp. Cinnamon

1/2 tsp. Nutmeg

1.5 tsp. Turmeric Powder


2 Eggs, beaten

1 Cup Cows Milk/ Coconut Milk

1 tsp. Almond Flavouring

1.5 tsp. Vanilla extract

1 Pinch of Salt

3 Tbsp. Oil (preferably coconut oil), for frying


  1. Preheat the oven to 400 degrees F.
  2. Trim any excess fat from the chicken breasts and split lengthwise to create a thinner chicken breast. Lightly tenderize the breasts with a meat tenderizer. Season both sides with salt.
  3. Prepare a baking sheet with aluminum foil and place a cooling rack on top.
  4. Add about 2 cups of cassava chips to a gallon freezer bag and seal. Gently roll a rolling pin over the JP St. Mary’s Cassava chips to crush into small flakes. Add more chips to the freezer bag and crush as long as it’s manageable.
  5. Pour the crushed chips into a deep dish. In another deep dish, whisk the two eggs until smooth. One at a time, dip both sides of the chicken breasts into the egg then place in the bowl with the cassava chips.
  6. Using the opposite hand you used for the egg, firmly press the potato chips into the chicken breast on both sides to create a thick crust.
  7. Place the crusted chicken breast on the baking rack. Repeat with the remaining chicken breasts.
  8. Bake for 18-20 minutes or until the chicken has an internal temperature of 165 degrees F.

1896 kcals, Serves 4 people, 474 kcals per serving

Green Banana and Saltfish Casserole


14 JP St. Mary’s green bananas, cooked and peeled

3 Tbsp. coconut oil

1 Cup onions, sliced thinly

½ Cup carrots, cut into small cubes

¼ Cup celery, finely chopped

¼ Cup scallion, finely chopped

1 Tbsp. rosemary, finelychopped

Minced scotch bonnet pepper to taste

1 ¼ cup warm 0% fat cows milk

3 Tbsp. butter

¼ tsp. ground nutmeg

1 pound boneless, salt fish, boiled and shredded

Salt and pepper to taste

2 Tbsp. melted butter, salted or unsalted



  1. Preheat oven to 375 degrees F.
  2. Butter or oil an 8 x 8 ovenproof dish and set aside.
  3. Heat oil and cook onions, carrots, celery, rosemary, and pepper until softened. Do not let the mixture develop a colour. Set aside.
  4. Mash together the cooked bananas, milk, butter and nutmeg until smooth. Add sautéed onions etc. to the mashed bananas and mix in well.
  5. Add salt fish, mix in well and taste; add salt and pepper if necessary.
  6. Add all the ingredients to the prepared pan.
  7. Brush the top of the pie with melted butter and cook for 40 minutes or until a skewer inserted comes out clean.
  8. Cool dish on a wire rack for 30 minutes before cutting and serving.

2362 kcals, Serves 12 people, 197 kcals per person

Loaded Chips


1 Bag JP St. Mary’s Plantain Chips

1 Tbsp. coconut oil

1 Medium yellow onion -diced

1 Pound lean ground beef

2 Tbsp. chili powder

2 Tbsp. ground cumin

2 Tbsp. granulated sugar

2 Tbsp. tomato paste

1 Tbsp. garlic powder

1 ½ tsp. salt

½ tsp. ground black pepper

½ tsp. scotch bonnet pepper, minced

1 ½ Cups water

2 Cups diced plummy tomatoes

1 (16 oz.) Can red kidney beans, drained and rinsed

1 (8 oz.) Can tomato sauce



  1. Add the coconut oil to a large frying pan and place it over medium-high heat for three minutes. Add the onion and cook until translucent; about 2 minutes.
  2. Add the ground beef to the pot. Break it apart using a large spoon and cook for for 5 – 6 minutes, until the beef is browned, stirring occasionally.
  3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and scotch bonnet pepper. Stir until well combined.
  4. Add the water, diced tomatoes, drained beans, and tomato sauce. Stir well.
  5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  6. Remove the pot from the heat. Let the chili rest for 10 - 15 minutes then pour 1 cup over JP St.Marys Plantain Chips before serving.  Garnish with cheese and chopped escallion..

2433 kcals, Serves 5 people, 486 kcals per person

Banana Pudding


2 JP St. Mary’s Ripe Bananas, blended until smooth

2 Cup milk

1/4 Cup white sugar

3 Tbsp. corn starch

1⁄4 tsp. salt

2 tsp. vanilla extract

1 tsp. butter


  1. In medium saucepan over medium heat, heat milk until bubbles form at edges.
  2. In a bowl, combine sugar, cornstarch and salt. Pour in hot milk, a little at a time, stirring to dissolve.
  3. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla, butter, and bananas. Pour into serving dishes. Chill before serving.

770 kcals, Serves 2 people, 385 kcals per person

Chocolate Bananas


3 JP St. Mary’s bananas, peeled and cut in half

1 Cup good quality chocolate, chopped

3 Tbsp. butter, cubed

Peanuts, chopped, as needed

Coloured sprinkles, as needed

  1. Line a baking tray with grease paper.
  2. Insert a popsicle stick into the center of the cut side of each banana, then place on the prepared baking sheet. Put bananas in the freezer for at least 10 minutes.
  3. Melt chocolate with butter in a double boiler over low heat on the stovetop.
  4. Dip the chilled bananas in chocolate, then garnish with chopped nuts, colored sprinkles, or other toppings.
  5. Refrigerate or freeze until ready to serve and enjoy.


735 kcals, Serves 6 people, 122 kcals per person

Ham and Pineapple Frittata


4 eggs, beaten

2 Tablespoons Low Fat Milk

½ cup Cheddar cheese

1 cup Ham, diced

1 cup JP St. Mary’s Pineapple, (diced)

1 cup Bell Peppers, diced

1/2 tsp black pepper

1 Tablespoon Coconut Oil

Pinch Cayenne Pepper



  1. Preheat oven to 350 degrees
  2. Combine milk & eggs then whisk until many air bubbles are formed.
  3. In a small frying pan, heat oil on medium flame; when hot, add the ham and pineapples and sauté for 30 seconds.
  4. Add the bell peppers and continue to sauté for 20 seconds
  5. Add the beaten eggs and stir the mixture until the ham and pineapples are fully immersed in the liquid.
  6. Cook for 3 to 4 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle cheese on top then place in oven for 3-5 minutes until the cheese has melted.
  7. Using a rubber spatula, carefully separate the frittata from the pan, onto a cutting board.
  8. Cut into 8, serve and enjoy!

Serves 4 people – 225 kcals per 2 slices

Banana Coconut Bread


2 ½ cups flour (1137.5)

½ cup sugar (387kcals)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 eggs

½ cup coconut oil

½ cup low fat milk

2 ½ cups JP St. Mary’s ripe bananas, (must be mashed)

½ cup JP St. Mary’s dry coconut,

(must be shredded)

1 teaspoon vanilla extract

½ teaspoon almond flavouring


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl sift all the dry ingredients, except the sugar.      Add the sugar to the dry mixture and stir to fully incorporate the ingredients.
  3. Combine all the wet ingredients.
  4. Add the dry ingredients to the wet ingredients and stir until no more flour residue remains.
  5. Place baking mixture into loaf tin and bake until an inserted toothpick comes out clean.

Makes 11 slices - 280kcals per slice

Spicy Chip n’ Dip


6 Packs of JP St. Mary’s Plantain Strips

6 Packs of JP St. Mary’s Cassava Chips

1 Jar of Solomon Gundy Sauce

1 Jar of Cream Cheese



- Combine all ingredients.

- Serve and enjoy with JP St. Mary’s snacks as shown above.

Serves approx. 25 persons

Papaya Banana Smoothie


1 JP St. Mary’s banana, peeled and chopped

1 cup Papaya, peeled and chopped

1 cup Low Fat Cow’s milk

1 tsp Vanilla extract

¼ tsp Cinnamon Powder

1 drop of Almond extract


1. Combine all ingredients in a blender

2. Blend until smooth

3. Remove and serve immediately

Serves 2 – 142 kcals per serving

Banana Daiquiri


2 large JP St. Mary’s bananas, peeled and sliced

3/4 cup Low Fat Cow’s milk

1 Tablespoon honey

5 cups ice

½ cup white rum


1. Combine all ingredients in a blender.

2. Blend until smooth.

3. Remove and serve immediately.

4. Pour into four (4) glasses, and enjoy.

Serves 4 persons – 156 kcals per glass


Copyright © 2018 Jamaica Producers Group Ltd. All Rights Reserved.