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Jamaican Banana Bread

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This is, without a doubt, the BEST banana bread I have ever eaten. It is a lower-fat type banana bread, because I got it from a Cooking Light recipe eons ago, but it is worth the extra few minutes it takes to make. The topping is AMAZING!

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Ingredients

  • Topping:
  • 2 Tbsp butter, soft
  • 2 Tbsp cream cheese, soft
  • 1 c sugar
  • 1 egg
  • 2 c flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2-3 medium bananas, ripe and mashed
  • 1/2 c milk
  • 2 Tbsp rum or 1/4 tsp extract
  • 1/2 tsp grated lime rind
  • 2 tsp lime juice
  • 1 tsp vanilla extract
  • 1/4 c chopped pecans
  • 1/4 c flaked coconut
  • 1/4 c packed brown sugar
  • 2 tsp butter
  • 2 tsp lime juice
  • 2 tsp rum or 1/8 tsp extract
  • 2 Tbsp pecans
  • 2 Tbsp coconut

Details

Preparation

Step 1

Mix butter and cream cheese. Add sugar then egg. Add banana, milk, rum, lime rind and juice, and vanilla. Combine flour, baking powder and salt. Add flour mixture to wet ingredients. Stir in nuts and coconut. Pour into a greased loaf pan. Bake 1 hour. Cool 10-15 minutes and remove from pan.

Prepare topping: Bring sugar, butter, lime juice and rum to a boil. Cook 1 minute. Stir in pecans and coconut. Spoon over loaf.

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