jamaican banana bread
(2 ratings)
I have entered this in our local fair and won "Best in Class" and "Reserve Champion"
(2 ratings)
yield
1 loaf
prep time
35 Min
cook time
1 Hr
Ingredients For jamaican banana bread
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2 Tbspbutter, softened or margarine
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2 Tbspcream cheese, room temperature
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1 csugar
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1 lgegg
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2 call purpose flour
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2 tspbaking powder
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1/2 tspbaking soda
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1/8 tspsalt
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1 cripe and mashed banana
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1/2 cskim milk
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2 Tbspdark rum or 1/4 tsp of rum extract
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1/2 Tbsplime peel, grated/ zested
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2 tspfresh lime juice
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1 tspvanilla extract
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1/4 cpecans, chopped
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1/4 ccoconut, flaked sweetened
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cooking spray
- TOPPING
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1/4 cbrown sugar, lightly packed
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2 tspbutter
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2 tsplime juice
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2 tspdark rum or 1/8 tsp of rum extract
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2 Tbsppecans, chopped
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2 Tbspcoconut, flaked and sweetened
How To Make jamaican banana bread
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1Preheat oven to 350. Coat an 8x4” loaf pan with cooking spray; set aside
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2In XLarge Bowl: Beat 2 Tbl. Butter & cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.
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3In Separate bowl: Combine flour, baking powder, baking soda, and salt; stir well.
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4In another separate bowl: Combine banana and next five ingredients (banana through vanilla); stir well.
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5Add 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.
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6Pour 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
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7TOPPING: 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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