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.

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.