Jamaican Banana Cups Recipes

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.

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.

JAMAICAN BANANA CUPS

Steps:

• Heat oven 400F.
• Finely grate 1 tsp orange zest and squeeze 6 Tbs juice from orange.
• Cut bananas into 1/4" slices Combine 1/2 of the sugar 1/3 or the butter and 1/2 of the rum in large frying pan.
• cook over medium heat, stirring frequently, until sugar has dissolved and mixture is starting to bubble.
• Stir in bananas and toss until evenly coated.
• Remove from heat.
• Divide half of banana mixture among 4 1-cup ramekins.
• Sprindle each with 1 Tbs breadcrumbs.
• Top with remaining banana mixture.
• Spoon orange juice over each ramekin Combine remaining breadcrumbs, sugar and butter with oats, orange zest and cinnamon, blending with fingertips until mixture resembles coarse crumbs.
• Sprinkle over bananas.
• Bake until topping is crisp and golden, about 15 minutes.
• Serve warm, topped with cream and sprinkled with nuts.

JAMAICAN BANANA PORRIDGE

Steps:

• Boil and salt water in a large soup pot and fill at least half of the pot.
• Wash, peel bananas and boil for 20-30 minutes.
• Chop the bananas into small pieces and place them into an electric blender. Add ½ cup water and blend until smooth.
• Pour mixture into boiling water, stirring constantly to prevent lumping, stir until mixture thickens.
• Continue cooking, add condensed milk, OR coconut milk and flour and let it simmer over low heat.
• Cook for about 30 minutes.
• Add vanilla, sugar to taste and spices.
• Enjoy !