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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:
The reviewer gave this recipe 26 stars. This recipe average a 4 star rating.
Read Reviews (24)
PREP TIME  45 Min
COOK TIME  1 Hr
READY IN  2 Hrs 45 Min
Original recipe yield 2 loaves

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. 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.
  3. 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.
  4. 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2006 by Jennifer
What an incredible recipe! I made this for my mom this Mother's Day. She asked for banana... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2006 by Valerie's Kitchen
This is a really nice change from traditional banana bread but I have a couple of comments. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2006 by Beth D.
It was good, but I won't make it again. Here are things I would recommend for someone making... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2006 by opal~/~dragonfly
A very yummy bread! I added about 8 fresh cherries to mine---a really nice addition I thought!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 31, 2006 by CARRIE715
I too found the 375 too high of temp. and it really only makes 1 or 1 1/2 regular size... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2007 by CRITTERS1
This is FANTASTIC!!!! I added a little more rum and lime zest/juice and skipped the vanilla.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2006 by nicci_cooks
Yum! This was very good. I brought it to work and everyone ate it up! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2006 by michelle gee
I found a 375 oven too hot, as the edges are quite brown, next time I will turn it down to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2006 by Maggie