Jamaican Banana Bread


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

• 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 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.

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