Description
Jamaican banana bread brings Caribbean sunshine right into your kitchen with a tropical twist that’ll make your taste buds dance. Warm spices and ripe bananas create a delightful slice of comfort perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup overripe bananas (from 2 bananas)
Supporting Ingredients:
- 1 large egg
- ½ cup milk
- 2 tablespoons softened butter
- 2 tablespoons cream cheese
Flavoring and Finishing Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons spiced rum
- 1 teaspoon lime zest
- ½ lime fresh lime juice
- 1 teaspoon vanilla extract
- ¼ cup pecans
- ¼ cup sweetened flaked coconut
Glaze Ingredients:
- ¼ cup brown sugar
- 1 tablespoon butter
- ½ lime fresh lime juice
- 2 teaspoons spiced rum
- 2 tablespoons chopped pecans
- 2 tablespoons sweetened flaked coconut
Instructions
- Preheat the oven to 350°F and coat a 9- x 5-inch loaf pan with nonstick spray to prevent sticking.
- Blend 2 tablespoons softened butter and 2 tablespoons cream cheese using a mixer until light and fluffy.
- Add 1 cup granulated sugar to the butter mixture, then incorporate 1 large egg until smooth.
- Sift together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a separate bowl.
- Mash 1 cup of overripe bananas and mix with ½ cup milk, 2 tablespoons spiced rum, 1 teaspoon lime zest, ½ lime juice, and 1 teaspoon vanilla extract.
- Gradually fold the dry flour mixture and banana mixture into the creamed butter blend using a wooden spoon.
- Gently stir in ¼ cup chopped pecans and ¼ cup flaked coconut until evenly distributed.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 55-60 minutes, checking doneness with a toothpick that should come out clean.
- Let the bread cool in the pan for 5-10 minutes, then transfer to a wire rack.
- For the glaze, combine ¼ cup brown sugar, 1 tablespoon butter, ½ lime juice, and 2 teaspoons rum in a saucepan over medium heat.
- Stir the glaze until sugar dissolves and the mixture becomes smooth.
- Remove from heat and mix in 2 tablespoons pecans and 2 tablespoons coconut.
- Allow the glaze to rest for 2 minutes, then spoon over the slightly warm banana bread.
- Let the bread cool completely so the glaze can set and harden.
Notes
- Use very ripe bananas with dark brown or black spots for maximum sweetness and deeper banana flavor in the bread.
- Toast pecans and coconut before adding to the batter to enhance their nutty, aromatic qualities and provide extra crunch.
- Ensure all ingredients are at room temperature to help them blend smoothly and create a more consistent texture in the baking process.
- When making the glaze, watch the heat carefully to prevent burning and achieve a silky, glossy consistency that complements the banana bread perfectly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breads
- Method: Baking
- Cuisine: Jamaican
Nutrition
- Serving Size: 8
- Calories: 281 kcal
- Sugar: 21 g
- Sodium: 174 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg