Jamaican Banana Bread

    (68)
    2 hours 45 min

    This moist banana bread is a delicious change from the traditional banana bread. The cake is enriched with dark rum, coconut and pecans, then topped with a sweet butter-coconut glaze.


    61 people made this

    Ingredients
    Makes: 2 loaves

    • 30g unsalted butter, softened
    • 30g cream cheese
    • 200g caster sugar
    • 1 egg
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/8 teaspoon salt
    • 225g mashed overripe bananas
    • 125ml milk
    • 2 tablespoons dark rum
    • 1/2 teaspoon grated lime zest
    • 2 teaspoons lime juice
    • 1 teaspoon vanilla extract
    • 4 tablespoons chopped toasted pecans
    • 4 tablespoons desiccated coconut
    • Topping
    • 4 tablespoons dark brown soft sugar
    • 2 teaspoons unsalted butter
    • 2 teaspoons lime juice
    • 2 teaspoons dark rum
    • 2 tablespoons chopped toasted pecans
    • 2 tablespoons desiccated coconut

    Method
    Prep:45min  ›  Cook:1hr  ›  Extra time:1hr cooling  ›  Ready in:2hr45min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease two 20x10cm loaf tins.
    2. Beat together 30g softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sieve together the flour, baking powder, bicarbonate of 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 4 tablespoons pecans and 4 tablespoons desiccated coconut.
    3. Pour the mixture into the loaf tins and bake in the preheated oven until a skewer inserted into the centre comes out clean, about one hour. When finished, cool for 10 minutes in the tins, remove and finish cooling on a wire rack.
    4. After you take the banana bread out of the oven, prepare the topping by stirring together the dark brown soft 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.
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    Reviews & ratings
    Average global rating:
    (68)

    Reviews in English (58)

    kris4554
    0

    I made this recipe about 4 months ago......and it was absolutely divine! I'm back to do it again..... The pecans & rum make this irresistible and the best slice of 'cake' I have had for years. The topping adds that little bit of luxury and goes down perfectly with a good coffee. A must try!  -  16 Jun 2013

    by
    56

    It was good, but I won't make it again. Here are things I would recommend for someone making this: It makes *one* loaf. I would use 350 degree oven as it was near burning after 50 minutes. The topping is good, but falls off when you cut the cake. I would recommend stirring the coconut and pecans from the topping into the batter itself, then preparing the glaze part of the topping only. Skewer the cake before you apply the glaze so it sinks in. This way you still have all the "jamaican" elements, and the glaze really is quite tasty. The cake itself was moist and had a nice texture, so I may refer to this idea of using cream cheese in the future on other banana bread recipes.  -  20 Aug 2006  (Review from Allrecipes US | Canada)

    by
    39

    This is a really nice change from traditional banana bread but I have a couple of comments. As written it makes one 9 x 5 loaf (not two). Also, I recommend baking at 350 degrees. At 375 it got too brown and the baking time was too long. I pulled out of the oven after 50 minutes when I noticed how brown it was and it probably would have been better if I'd caught it 5 minutes earlier. Next time I'll bake it at 350 and watch it close towards the end. I didn't bother to toast the pecans and I don't think it made much of a difference and it was easier. I will definitely make again with these changes.  -  23 May 2006  (Review from Allrecipes US | Canada)

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