JAMAICAN BANANA BREAD RECIPE - (3.8/5)
Provided by BobN
Number Of Ingredients 15
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
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
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 NUT BREAD
My friend Susan in Albuquerque gave me this recipe a few years back. Susan's source was her friend Jeanine, a former student of mine. It's so moist and delicious! It's a treasure because it came from two good friends, whom I love dearly.
Provided by Sandy Young
Categories Sweet Breads
Time 40m
Number Of Ingredients 10
Steps:
- 1. This is so easy!
- 2. Preheat oven to 350.
- 3. Mix vinegar and milk so that the milk will curdle. Actually, I have used 5 tablespoons of buttermilk instead of vinegar and milk. Works just as well!
- 4. Add everything else, and pour into two loaf pans that have been either sprayed with baking spray or greased and floured.
- 5. Bake about 40 minutes, depending on your oven. At our high altitude (6400 feet), it takes only about 35 minutes.
- 6. The longer you have to bake the bread, the darker in color it will be. Delicious, especially warm with a little butter on it!
JAMAICAN BANANA BREAD
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
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.
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