We Be Jammin’ Jamaican Banana Bread

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Description

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!

Ingredients

  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons cream cheese
  • 1 cup white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup mashed overripe bananas
  • ½ cup milk
  • 2 tablespoons dark rum, or rum flavoring
  • ½ teaspoon lime zest
  • 2 teaspoons lime juice
  • 1 teaspoon vanilla extract
  • ¼ cup chopped toasted pecans
  • ¼ cup flaked coconut
  • ¼ 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

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8×4 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
  3. baking powder
  4. baking soda
  5. and salt in a separate bowl. In a different bowl
  6. mix together the bananas
  7. milk
  8. 2 tablespoons rum
  9. lime zest
  10. lime juice
  11. 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
  12. followed by the remaining banana mixture
  13. and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
  14. Pour the mixture into the loaf pans
  15. and bake in the preheated oven until a toothpick inserted into the center comes out clean
  16. about one hour. When finished
  17. cool for 10 minutes in the pan
  18. remove
  19. and finish cooling on a wire rack.
  20. After you take the banana bread out of the oven
  21. prepare the topping by stirring together the brown sugar
  22. remaining butter
  23. lime juice
  24. 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
  25. about one minute. Remove from heat
  26. and stir in 2 tablespoons pecans
  27. and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

Prep Time: 45 mins

Cook Time: 1 hr

Total Time: 2 hrs 45 mins

Servings: 24

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