We are a banana-loving family. We eat a ton, I buy a ton, so I end up making a banana boatload of recipes with the ones that are over-ripe. I “pinned” this recipe a long time ago on my Baketastic board over at Pinterest. I had three blackened bananas ready to go and luckily I remembered to look through my boards for an idea. I’ll say this for technology… for a right-brained, scattered, drowning-in-papers mom like me, it is a life-saver. Pinterest, Mint, Google docs and calendar, Snapfish and my blog are finally starting to whip me into shape in terms of keeping track of the mind-boggling amounts of information and ideas I deal with on a daily basis… so I am grateful for every electronic organizing tool I actually know how to use!
I made just a few small changes to this original recipe. Taking a cue from my new Drop 10 cookbook, I replaced almost half the regular flour with oat flour, and the bread still turned out moist and delicious. I also added some cinnamon and all spice because, you know, it’s Jamaican! This bread only contains 3 tablespoons of butter and one egg, but you really would never guess. This is seriously my new favorite banana bread recipe, and I’ve tried a lot of banana bread recipes. Also, don’t be deterred by the long list of ingredients. This is truly a quick bread!
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Jamaican Banana Bread
- 2 tbsp unsalted butter softened
- 2 tbsp 1/3 less fat cream cheese softened
- 1 cup sugar
- 1 lg egg
- 1 1/4 cup all-purpose flour
- 3/4 cup oat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp Jamaican allspice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup mashed ripe banana about 3 medium
- 1/2 cup skim milk
- 2 tbsp dark rum
- 1/2 tsp fresh grated lime juice
- 2 tsp fresh lime juice
- 1 tsp vanilla extract
- 1/4 cup pecans chopped
- 1/4 cup flaked sweetened coconut
- 1/4 cup light brown sugar
- 1 tbsp butter
- 2 tsp fresh lime juice
- 2 tsp dark rum
- 2 tbsp pecans chopped and toasted
- 2 tbsp flaked sweetened coconut
- Preheat oven to 375 degrees F.
- Coat an 8x4 loaf pan with cooking spray and set aside.
- Place the butter, cream cheese and sugar in a large bowl and beat with hand mixer until light and fluffy. Add egg and beat until well mixed.
- Combine both flours, baking powder, cinnamon, allspice, baking soda and salt in a separate bowl and whisk together.
- Combine the mashed banana, milk, rum, lime zest and juice and vanilla in a third bowl.
- Add the flour mixture and banana mixture alternately to the butter mixture and beat until just combined.
- Stir in the 1/4 cup pecans and 1/4 cup coconut.
- Spread batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- If necessary, cover top of bread with foil for the last 10 or so minutes so the top doesn't brown too much - that is what I needed to do.
- Remove bread from oven and allow to cool in pan for 10 minutes.
- While bread is cooling, combine the brown sugar, butter, lime juice and rum in a small saucepan and bring to a simmer. Cook for 1 minute, stirring constantly.
- Remove the glaze from the heat and stir in the remaining pecans and coconut.
- Remove the bread from the pan onto a cooling rack and evenly pour the glaze over the top of the bread.