WE BE JAMMIN' JAMAICAN BANANA BREAD
Delicious and exotic twist on the common and bland banana bread. So good you will never bake another run-of-the-mill banana bread! Serve and watch the happy faces!
Provided by B. Painter
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h45m
Yield 24
Number Of Ingredients 22
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.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 22 g, Cholesterol 12.9 mg, Fat 3.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 92 mg, Sugar 12.5 g
JAMAICAN BANANA BREAD RECIPE - (3.8/5)
Provided by BobN
Number Of Ingredients 15
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
A friend e-mailed me this recipe and I don't know the origin; however, I do know that we really enjoyed it!
Provided by pedspeech
Categories Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 22
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
I have entered this in our local fair and won "Best in Class" and "Reserve Champion"
Provided by Barb Mack
Categories Other Breads
Time 1h35m
Number Of Ingredients 24
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!
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- Place 2 tablespoons softened butter and cheese in a large bowl; beat with a mixer at medium speed until well blended. Add 1 cup sugar, beating well. Add egg; beat well.
- Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir with a whisk. Combine banana and next 5 ingredients (through vanilla); stir well. Add flour mixture and banana mixture alternately to butter mixture. Stir in 1/4 cup pecans and 1/4 cup coconut.
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