We Be Jammin' Jamaican Banana Bread Recipe #374106
Found this on allrecipes.com when I was looking for a Caribbean-inspired desert type dish!
1½ hours | 30 min prep
SERVES 24
- 2 tablespoons unsalted butter, softened
- 2 tablespoons cream cheese
- 1 cup white sugar
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup banana, mashed and over ripe
- 1/2 cup milk
- 2 tablespoons dark rum (or rum flavoring)
- 1/2 teaspoon lime zest
- 2 teaspoons lime juice
- 1 teaspoon vanilla extract
- 1/4 cup pecans, chopped and toasted
- 1/4 cup flaked coconut
Topping
- 1/4 cup brown sugar
- 2 teaspoons unsalted butter
- 2 teaspoons lime juice
- 2 teaspoons dark rum (or rum flavoring)
- 2 tablespoons chopped toasted pecans
- 2 tablespoons flaked coconut
- Preheat oven to 350°F Lightly grease loaf pan.
- Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well combined. Add the egg and mix well.
- Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
- In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well.
- Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
- Pour the mixture into the loaf pan and bake until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
- After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaf while still warm. The topping will harden slightly when the loaf cools.
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5 stars