Caribbean Banana Bread
Photo by Michelle Grubb-Blackwood
July, Issue 1, 2015
- 2 tbsp unsalted butter, softened
- 2 tbsp cream cheese
- 1 cup brown sugar
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 ¼ cups mashed overripe bananas
- 1/2 cup milk
- 2 tbsp dark rum, or rum flavouring
- 1/2 tsp lime zest
- 1 tsp vanilla (or vanilla extract)
- 1/4 cup chopped toasted pecans
- 1/4 cup flaked coconut (1/2 cup if you really like coconut)
- 1/4 cup brown sugar
- 2 tsp unsalted butter
- 2 tsp lime juice
- 2 tsp dark rum
- 2 tsp chopped toasted pecans
- 2 tsp flaked coconut
- Preheat oven to 350 degrees F. 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 pecans and coconut flakes.
- Pour the mixture into the loaf pans and bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 45 minutes. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
- After taking 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.
- Use a chopstick to make holes in the top of the banana bread and then spoon the topping over the loaves while they are still warm.
Overripe bananas are crucial for moist banana bread. If your bananas are yellow, but not mushy, bake them in the oven for between 20 and 30 minutes at about 350 degrees F.
I’d definitely make it again. While I’m not a huge fan of coconut flakes, they were pretty good in this recipe. I used plain old Bacardi dark, but I’ll probably try it with a spiced rum the next time around.
- says Zenzele Bell, a native New Yorker and JamaicanEats magazine reader who tested this recipe for our issue 1 (July), 2015 edition. She has been cooking since elementary school and enjoys trying out new recipes.
-By JamaicanEats magazine
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