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We Be Jammin' Jamaican Banana Bread
We Be Jammin' Jamaican Banana Bread
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
165 minutes
Tropical twist: Coconut, rum, and lime banana bread. Elevate your banana bread game with this delicious and exotic combination. Guaranteed to impress and bring smiles all around!
Ingredients:
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons cream cheese
  • 1 cup mashed overripe bananas
  • 2 tablespoons dark rum, or rum flavoring
  • 0.5 teaspoon lime zest
  • 2 teaspoons lime juice
  • 0.25 cup chopped toasted pecans
  • 0.25 cup flaked coconut
  • 0.25 cup brown sugar
  • 2 teaspoons unsalted butter
  • 2 teaspoons dark rum, or rum flavoring
  • 2 tablespoons chopped toasted pecans
  • 2 tablespoons flaked coconut
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) and give two 8x4 inch loaf pans a gentle greasing.
  • In a large bowl, cream together 2 tablespoons of softened butter and cream cheese until fluffy. Slowly incorporate sugar. Add the egg and mix. In another bowl, sift together flour, baking powder, baking soda, and salt. In a different bowl, combine bananas, milk, 2 tablespoons of rum, lime zest, lime juice, and vanilla extract; mix well. Gradually add flour mixture to the butter and mix thoroughly. Stir in mashed bananas. Alternate adding flour and banana mixture, ending with flour. Gently fold in 1/4 cup pecans and 1/4 cup coconut flakes.
  • Transfer the mixture into the loaf pans, then bake in the preheated oven for about one hour, or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.
  • Once the banana bread is out of the oven, make the topping by combining brown sugar, leftover butter, lime juice, and 2 teaspoons of rum in a small saucepan. Heat on medium-high, stirring constantly until it simmers and the sugar dissolves for about a minute. Take it off the heat, mix in 2 tablespoons each of pecans and coconut. Drizzle this topping over the warm loaves. It will slightly harden as the bread cools.

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