Jamaican Banana Bread

Published:

This banana recipe is highly addictive. Putting a spin on basic banana bread, Jamaican banana bread is likely to become an instant favorite for anyone who encounters its sweet taste.

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 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

Method
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.

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