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Jamaican Banana Bread

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PREP TIME
45 min
COOKING TIME
60 min
TOTAL TIME
165 min
SERVINGS
24 servings
Breakfast Jamaican
Jamaican Banana Bread
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
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup mashed overripe bananas
  • 1/2 cup milk
  • 2 tablespoons dark rum, or rum flavoring
  • 1/2 teaspoon lime zest
  • 2 teaspoons lime juice
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped toasted pecans
  • 1/4 cup flaked coconut
  • 1/4 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 your oven to 375 degrees Fahrenheit (190 degrees Celsius). To prevent the loaf pans from sticking, lightly coat them with a thin layer of oil or cooking spray.
2
In a large mixing bowl, combine 2 tablespoons of softened butter and cream cheese. Using an electric mixer, beat the mixture until it becomes light and fluffy. Gradually add sugar to the bowl and mix until well combined.
3
Next, crack in an egg and blend it into the mixture. In a separate bowl, whisk together 1 cup of flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt.
4
In another bowl, combine 2 ripe bananas, 1/2 cup milk, 2 tablespoons of rum, the grated zest of 1 lime, and 1 tablespoon of freshly squeezed lime juice. Mix all the ingredients together until smooth.
5
Pour 1/3 of the flour mixture into the bowl with the butter and cream cheese. Mix well, then add 1/2 of the mashed bananas. Continue by adding another 1/3 of the flour mixture, followed by the remaining banana mixture, and finally the remaining flour.
6
Fold in 1/4 cup of chopped pecans and 1/4 cup of shredded coconut flakes.
7
Pour the mixture into the prepared loaf pans and bake in a preheated oven until a toothpick inserted into the center comes out clean, approximately 1 hour.
8
Once you remove the banana bread from the oven, prepare the topping by combining brown sugar, 2 tablespoons of softened butter, 1 tablespoon of lime juice, and 2 teaspoons of rum in a small saucepan. Heat the mixture over medium-high heat, stirring constantly, until the sugar dissolves and the mixture becomes smooth.
9
Remove the saucepan from heat and stir in 2 tablespoons of chopped pecans and 2 tablespoons of shredded coconut. Spoon this topping over the warm loaves, allowing it to harden slightly as they cool on a wire rack.