Thursday, September 4, 2014

~ Jamaican Banana Bread ~



It’s definitely a tropical dessert ~ coconut, lime, bananas and rum!  The tangy lime glaze balances the sweet bread. Give it a try! Don’t let the long ingredient list fool you; many are repeated ingredients that are mixed in the bread and then used to top the bread with a glaze that puts drizzled powdered sugar and milk to shame.

My favorite Manager at work was from Jamaica originally and let me tell you, she was a fabulous cook! The Jerk Chicken she made was to die for and Rum Runners made everyone happy!  :)


Jamaican Banana Bread

  • 2 tablespoons butter, softened 
  • 2 tablespoons tub light cream cheese, softened 
  • 1 cup sugar 
  • large egg 
  • 9 ounces all-purpose flour (about 2 cups)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt 
  • 1 cup mashed ripe banana 
  • 1/2 cup fat-free milk 
  • 2 tablespoons dark rum or 1/4 teaspoon imitation rum extract 
  • 1/2 teaspoon grated lime rind 
  • 2 teaspoons lime juice 
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup flaked sweetened coconut
  • 1/4 cup packed brown sugar
  • 2 teaspoons butter 
  • 2 teaspoons fresh lime juice 
  • 2 teaspoons dark rum or 1/8 teaspoon imitation rum extract 
  • 2 tablespoons chopped pecans, toasted
  • 2 tablespoons flaked sweetened coconut

  •  Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
  •  Place 2 tablespoons softened butter and cheese in a large bowl; beat with a mixer at medium speed until well blended.  Add 1 cup sugar, beating well. Add egg; beat well.
  • Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir with a whisk. Combine banana and next 5 ingredients (through vanilla); stir well. Add flour mixture and banana mixture alternately to butter mixture. Stir in 1/4 cup pecans and 1/4 cup coconut.
  • Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.
  • Combine brown sugar and 2 teaspoons each butter, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.
Joining ~ 


12 comments:

  1. Oh, MY!!! This sounds SO delicious!!! So exactly WHEN are you serving this??? I hope I'm not late!

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  2. Tropical flavors are my favorites - so this sounds perfect!

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  3. That sounds so delicious!! I love anything tropical! Thanks for sharing Pat!

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  4. Delicious flavors Pat. Tropical is so good. I could have used this at my last dinner party down at the pool. xo

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  5. Oh my, Pat, this looks and sounds wonderful! I can just about taste the tropical flavors.
    Happy weekend to you. xo

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  6. I love banana bread and this one sounds fabulous...have to make it!!!...

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  7. OOO, what a wonderful cake to make for Christmas...my bunch will LOVE it sooo much. And, I am using RUM...no rum flavoring. :)
    Thanks for this.....Here from Foodie Friday.

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  8. That looks so delicious...

    But so many ingredients...

    I am such a wimp...

    Don't bake with a lot of ingredients...

    ,-))))

    But if I did, I'd use real RUM too!!!!

    Tessa~

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  9. Coconut, bananas and RUM! Yes please.

    This next week I will be Texas bound. I wanted to thank you for your kind comments.You are a treasure. Have a blessed week!

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  10. Pat, this sounds so delicious! I am adding this to my files!

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  11. I love this stuff toasted with butter...

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  12. Hi Pat,
    This is a recipe that I would love to try, it looks amazing! How about this weather we are having, I just love it. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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It makes my Heart happy to hear from you! Thank you so much for taking the time to say hello. I want to respond to each comment, however, if you are a "no reply blogger" I can't. Would love to have an email address to contact you!