We Be Jammin' Jamaican Banana Bread

We Be Jammin' Jamaican Banana Bread

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"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!"
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Ingredients

2 h 45 m servings 131 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

56
  1. 63 Ratings

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Most helpful positive review

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 go...

Most helpful critical review

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. Th...

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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. Th...

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 go...

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 ...

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,...

With all of the extra ingredients - coconut, lime, and rum - I expected this to taste totally different than regular banana bread, but it didn't. The glaze was good, but I agree with another re...

Really nice flavor ~ pressed the topping in to cake before baking. Topping stuck to the top and was really crunchy. Family loved it.

This is very good banana bread. Moist and flavourful. With it having all the extra "Jamaican" ingredients in it, I expected it to taste a lot different that my regular banana bread, but it didn...

This recipe for banana bread with pineapple was good but i would recommend adding more banana for a liitle more flavor, i added one more.

I'd give it 5, but I hate bananas! It's easy. Has a different twist and I used a chop stick to poke holes in the top for the glaze to absorb. I didn't eat it, but since it disappeared, I'd sa...

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