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Jamaican Banana Bread

Jamaican Banana Bread

This Jamaican Banana Bread is a deliciously moist treat made with ripe bananas, rum, and a hint of lime.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine Jamaican
Servings 12 slices
Calories 267 kcal

Equipment

  • loaf pan
  • hand mixer
  • Mixing bowls
  • saucepan

Ingredients
  

  • 2 tablespoons butter, softened
  • 2 tablespoons cream cheese regular or ⅓ less fat Neufchatel
  • 1 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup mashed overripe banana from 2 bananas
  • ½ cup milk
  • 2 tablespoons spiced rum like Captain Morgan
  • 1 teaspoon lime zest
  • ½ lime juiced
  • 1 teaspoon vanilla extract
  • ¼ cup finely chopped pecans
  • ¼ cup sweetened flaked coconut

For the Glaze

  • ¼ cup brown sugar
  • 1 tablespoon butter
  • ½ lime juiced
  • 2 teaspoons spiced rum like Captain Morgan
  • 2 tablespoons chopped pecans
  • 2 tablespoons sweetened flaked coconut

Instructions
 

Jamaican Banana Bread

  • Preheat oven to 350 degrees F. Generously coat a 9- x 5-inch loaf pan with nonstick cooking spray.
  • Using a handheld or stand mixer, beat together the butter and cream cheese in a large bowl until fluffy. Add the granulated sugar and beat until well incorporated. Add the egg and mix well.
  • In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt. In another bowl combine the mashed bananas, milk, rum, lime zest, lime juice, and vanilla extract.
  • Using a wooden spoon, alternate mixing the flour mixture and banana mixture into the creamed butter mixture until well combined. Fold in the pecans and coconut. Pour the mixture into the prepared loaf pan.
  • Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 5 to 10 minutes, then transfer to a wire rack.

Coconut Pecan Glaze

  • Place the brown sugar, butter, lime juice, and rum in a small saucepan over medium heat. Bring to a low boil, stirring constantly until smooth, about one minute. Remove from heat and stir in the pecans and coconut. Let it rest for two minutes and spoon it over the warm loaf.

Notes

For alcohol-free version, substitute with rum extract. Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 10 days.

Nutrition

Serving: 1sliceCalories: 267kcalCarbohydrates: 44gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 23mgSodium: 155mgPotassium: 205mgFiber: 2gSugar: 25gVitamin A: 144IUVitamin C: 3mgCalcium: 60mgIron: 1mg
Keyword Baking, banana bread, bread, Dessert, Jamaican Banana Bread
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