We Be Jammin Jamaican Banana Bread Recipes

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WE BE JAMMIN' JAMAICAN BANANA BREAD



We Be Jammin' Jamaican Banana Bread image

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

2 tablespoons unsalted butter, softened
2 tablespoons cream cheese
1 cup white sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
⅛ teaspoon salt
1 cup mashed overripe bananas
½ cup milk
2 tablespoons dark rum, or rum flavoring
½ teaspoon lime zest
2 teaspoons lime juice
1 teaspoon vanilla extract
¼ cup chopped toasted pecans
¼ cup flaked coconut
¼ cup brown sugar
2 teaspoons unsalted butter
2 teaspoons lime juice
2 teaspoons dark rum, or rum flavoring
2 tablespoons chopped toasted pecans
2 tablespoons flaked coconut

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



Jamaican Banana Bread image

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

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons softened cream cheese (I use 1/3 less fat)
1 cup sugar
2 cups flour
1 egg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum (or 1/4 teaspoon imitation rum extract and 2 tbsp water)
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped toasted pecans
1/4 cup coconut
1/4 cup brown sugar
2 teaspoons butter or 2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum
2 tablespoons chopped toasted pecans
2 tablespoons coconut

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.

WE BE JAMMIN' JAMAICAN BANANA BREAD



We Be Jammin' Jamaican Banana Bread image

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 Bread

Time 2h45m

Yield 24

Number Of Ingredients 22

2 tablespoons unsalted butter, softened
2 tablespoons cream cheese
1 cup white sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
⅛ teaspoon salt
1 cup mashed overripe bananas
½ cup milk
2 tablespoons dark rum, or rum flavoring
½ teaspoon lime zest
2 teaspoons lime juice
1 teaspoon vanilla extract
¼ cup chopped toasted pecans
¼ cup flaked coconut
¼ cup brown sugar
2 teaspoons unsalted butter
2 teaspoons lime juice
2 teaspoons dark rum, or rum flavoring
2 tablespoons chopped toasted pecans
2 tablespoons flaked coconut

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

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