Banana Jamfrench Caribbean Style Recipes

EASY BANANAS FLAMBé

Steps:

• Gather the ingredients.
• Peel and halve each banana lengthwise.
• Heat the oil in a frying pan over medium heat.
• Brown the bananas 5 minutes on each side.
• Add the sugar and pour in the rum.
• Cook for 2 minutes.
• Flambé.
• Sprinkle with lime juice and serve at once with vanilla ice cream, if desired.

BANANAS CARIBBEAN

Steps:

• Preheat oven to 450 degrees F.
• Peel the bananas, split them in half lengthwise, then place them in a buttered baking dish (10"x6"x2").
• Combine the sugar, orange juice, nutmeg, cinnamon and sherry in a saucepan. Heat until sugar is dissolved, then pour over the bananas. Dot with butter.
• Bake bananas for 10 to 15 minutes, or until the bananas are tender. Baste them once or twice during baking.
• Remove from oven. Sprinkle with the rum before serving.
• Serve as-is, or with a scoop of vanilla or coconut ice cream.

CARIBBEAN BANANA JAM

Steps:

• Peel bananas; mash with fork.
• In heavy saucepan, combine banana, lime juice, orange juice, sugar, vanilla and salt.
• Bring to a boil; reduce heat and gently simmer the banana jam until thick, about 30 minutes, stirring often. Stir in liqueur and remove pan from heat.
• Leave vanilla bean in jam and spoon jam into three 6-oz sterilized canning jars.
• Fill jars within one-eighth inch of the top; screw on lids.
• Invert the jars for 5 minutes, then re-invert.
• Let jam cool to room temperature.
• *Store in cool, dark place.
• Refrigerate jam when opened. Will keep several weeks.

JAMAICAN RUMMED BAKED BANANAS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a greased baking dish, place the bananas. Sprinkle with sugar and dot with butter. Mix orange juice and rum and pour around the bananas. Bake for 20 minutes.
• Serve with a dollop of coconut cream or ice cream.

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.

CARIBBEAN BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
• Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

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.