Best Jamaican Banana Bread Recipes

WE BE JAMMIN' JAMAICAN BANANA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
• Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
• Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
• After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

JAMAICAN BANANA BREAD RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

JAMAICAN BANANA BREAD

Steps:

• Preheat oven to 375 degrees.
• Beat 2 Tbsp butter and cheese at medium speed. Add the sugar, beat well. Add the egg, beat well- set aside.
• Combine banana and next five ingredients (through vanilla) stirring well.
• Add flour to sugar mixture alternately with banana mixture, beginning and ending with flour mixture. Mix after each addition.
• Add 1/4 cup pecans and 1/4 cup coconut.
• Pour into 8X4 loaf pan coated with spray, bake 1 hour.
• Cool in pan 10 minutes, remove. Cool slightly.
• To make topping, combine brown sugar and 2 tsp each of lime juice, butter, and rum in a saucepan- bring to simmer. Cook 1 minute, stirring constantly, remove from heat. Stir in remaining nuts and coconut, spoon over loaf.

JAMAICAN BANANA BREAD

Steps:

• 1. Preheat oven to 375 degrees. 2. To prepare bread, beat 2 Tablespoons butter and cream cheese at medium speed of a mixer; add granulated sugar, beating well. Add egg; beat well. 3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Combine banana and the next 5 ingredients. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut. 4. Pour batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 375 degrees for one hour. Cool in pan 10 minutes, and remove from pan. Cool slightly on a wire rack. 5. To prepare topping, combine brown sugar and 2 teaspoons each butter, lime juice, and rum in a saucepan, bring to a simmer. Cook 1` minute, stirring constantly. Remove from heat. Stir in 2 Tablespoons each pecans and coconut,; spoon over loaf.

JAMAICAN COCONUT-RUM BANANA BREAD

Steps:

• Preheat oven to 375. Beat 2 tbsp. butter and cream cheese in an electric mixer until fluffy. Add 1 cup granulated sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda, and generous pinch of salt in a medium bowl, stirring well. In a separate bowl, combine banana, milk, 2 tbsp. rum, lime zest, ,2 tsp. lime juice, and vanilla. Add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in ¼ cup chopped pecans and ¼ cup coconut. Pour batter into a buttered 8x4 inch loaf pan. Bake for 1 hour or until a skewer inserted into center of cake comes out clean. Cool in pan on a rack for 10 minutes, then remove from pan to continue cooling on rack. Meanwhile, combine brown sugar, 2 tsp. butter, 2 tsp. lime juice, and 2 tsp. rum in a small saucepan. Bring to a simmer over medium heat. Cook 1 minute, stirring constantly. Remove from heat. Stir in 2 tbsp. pecans and 2 tbsp. coconut. Spoon mixture over loaf. Let topping set before serving.

JAMAICAN BANANA BREAD

Steps:

• 1. Preheat oven to 350. Coat an 8x4" loaf pan with cooking spray; set aside
• 2. In XLarge Bowl: Beat 2 Tbl. Butter & cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.
• 3. In Separate bowl: Combine flour, baking powder, baking soda, and salt; stir well.
• 4. In another separate bowl: Combine banana and next five ingredients (banana through vanilla); stir well.
• 5. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in ¼ cup pecans and ¼ cup coconut.
• 6. Pour batter into prepared pan; bake at 375 for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on wire rack
• 7. TOPPING: Combine brown sugar and 2 tsp. Each butter, lime juice, and rum in a sauce pan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 Tbl. Each pecans and coconut; spoon over loaf. Wrap in Tin foil, best after the next day ..if you can wait that long!

JAMAICAN BANANA NUT BREAD

Steps:

• 1. This is so easy!
• 2. Preheat oven to 350.
• 3. Mix vinegar and milk so that the milk will curdle. Actually, I have used 5 tablespoons of buttermilk instead of vinegar and milk. Works just as well!
• 4. Add everything else, and pour into two loaf pans that have been either sprayed with baking spray or greased and floured.
• 5. Bake about 40 minutes, depending on your oven. At our high altitude (6400 feet), it takes only about 35 minutes.
• 6. The longer you have to bake the bread, the darker in color it will be. Delicious, especially warm with a little butter on it!