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We Be Jammin' Jamaican Banana Bread
SUBMITTED BY:
B. Painter
PHOTO BY:
Valerie's Kitchen
"Delicious and exotic twist on the common and bland banana bread. So good you will never bake another run-of-the-mill banana bread! Serve and watch the happy faces!"
RECIPE RATING:
Read Reviews
(24)
Review/Rate This Recipe
PREP TIME
45 Min
COOK TIME
1 Hr
READY IN
2 Hrs 45 Min
Original recipe yield 2 loaves
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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 mashed overripe bananas
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 chopped toasted pecans
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
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. 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 pans, and bake in the preheated oven 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 loaves while they are still warm. The topping will harden slightly when the loaf cools.
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REVIEWS
Reviewed on May 14, 2006 by Jennifer
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Jennifer
May 14, 2006
What an incredible recipe! I made this for my mom this Mother's Day. She asked for banana bread, and I told her about this new recipe. She had most of the ingredients on hand, so I gave it a try! I had to substitute walnuts for the pecans, and I had to double the brown sugar and butter for the topping to make enough to cover both of the loaves. She was so impressed, as we all were! Thanks so much for sharing this recipe!
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11 users found this review helpful
What an incredible recipe! I made this for my mom this Mother's Day. She asked for banana...
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Reviewed on May 23, 2006 by
Valerie's Kitchen
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Valerie's Kitchen
May 23, 2006
This is a really nice change from traditional banana bread but I have a couple of comments. As written it makes one 9 x 5 loaf (not two). Also, I recommend baking at 350 degrees. At 375 it got too brown and the baking time was too long. I pulled out of the oven after 50 minutes when I noticed how brown it was and it probably would have been better if I'd caught it 5 minutes earlier. Next time I'll bake it at 350 and watch it close towards the end. I didn't bother to toast the pecans and I don't think it made much of a difference and it was easier. I will definitely make again with these changes.
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9 users found this review helpful
This is a really nice change from traditional banana bread but I have a couple of comments. ...
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Reviewed on Oct. 3, 2006 by Beth D.
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Beth D.
Oct. 3, 2006
It was good, but I won't make it again. Here are things I would recommend for someone making this: It makes *one* loaf. I would use 350 degree oven as it was near burning after 50 minutes. The topping is good, but falls off when you cut the cake. I would recommend stirring the coconut and pecans from the topping into the batter itself, then preparing the glaze part of the topping only. Skewer the cake before you apply the glaze so it sinks in. This way you still have all the "jamaican" elements, and the glaze really is quite tasty. The cake itself was moist and had a nice texture, so I may refer to this idea of using cream cheese in the future on other banana bread recipes.
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8 users found this review helpful
It was good, but I won't make it again. Here are things I would recommend for someone making...
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Reviewed on Oct. 18, 2006 by
opal~/~dragonfly
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opal~/~dragonfly
Oct. 18, 2006
A very yummy bread! I added about 8 fresh cherries to mine---a really nice addition I thought! But all in all, a very good banana bread! Thanks for the post!
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4 users found this review helpful
A very yummy bread! I added about 8 fresh cherries to mine---a really nice addition I thought!...
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Reviewed on May 31, 2006 by CARRIE715
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CARRIE715
May 31, 2006
I too found the 375 too high of temp. and it really only makes 1 or 1 1/2 regular size loafs.Found the bread very good. I then thought why not pinapple and make it more like a pina colada bread, it was mine and my dad's favorite of the two. I then mixed the left over banana and the left over pinapple recipe and made what I called a Hawaiian bread. I will make all versions again. I used the regular coconut on the inside and the large flake on the topping it made for a nice appearance.
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3 users found this review helpful
I too found the 375 too high of temp. and it really only makes 1 or 1 1/2 regular size...
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Reviewed on Jun. 2, 2007 by CRITTERS1
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CRITTERS1
Jun. 2, 2007
This is FANTASTIC!!!! I added a little more rum and lime zest/juice and skipped the vanilla. I let the topping ( sauce ) cool a bit to thicken and poked lots of hole in my 4 mini loaves. You'll need a extra napkin - it is a bit sticky. But everyone was asking for more.
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2 users found this review helpful
This is FANTASTIC!!!! I added a little more rum and lime zest/juice and skipped the vanilla....
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Reviewed on Aug. 11, 2006 by
nicci_cooks
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nicci_cooks
Aug. 11, 2006
Yum! This was very good. I brought it to work and everyone ate it up!
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2 users found this review helpful
Yum! This was very good. I brought it to work and everyone ate it up!
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Reviewed on May 28, 2006 by michelle gee
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michelle gee
May 28, 2006
I found a 375 oven too hot, as the edges are quite brown, next time I will turn it down to 350. I also used one pan. Loved the taste and will make it again, thanks!
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2 users found this review helpful
I found a 375 oven too hot, as the edges are quite brown, next time I will turn it down to...
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Reviewed on May 20, 2006 by Maggie
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Maggie
May 20, 2006
We enjoyed the flavors in this recipe very much, and agree that it is a kicked-up version worthy of keeping in the recipe box! We were curious as to why it was specified to be a two-loaf recipe, however. That's the way I baked it, but the topping wasn't enough for two loaves, and the loaves were less than half the height of the loaf pans. It was definitely delicious and worth the extra bit of work. I will make it again ... in one pan!
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