I had some browning bananas that I needed to use up, so I decided to make Jamaican Banana Nut Bread! The super moist cake with contrasts of texture as well of hints of lime and dark rum is pure heaven in the mouth. I first made this delicious treat back in 1998 after my husband and I got married and honeymooned in Negril, Jamaica. (adapted from Cooking Light recipe book) It was a huge hit with my husband and he asks me to make it every Christmas. Well, the holidays came early yesterday. Michael’s sisters, Heather and Jules, loved this delight just as much as we do. Thought I’d share this recipe with all of you. Enjoy and if you make it, please let me know what you think.
For the bread:
2 Tbs stick butter, softened
2 Tbs cream cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup mashed ripe banana (about 2 large bananas)
1/2 cup milk
2 Tbs dark rum
1/2 tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
1/4 cup chopped pecans
1/4 cup flaked coconut
For the sauce:
1/4 cup packed brown sugar
2 tsp butter
2 tsp dark rum
2 Tbs chopped pecans
2 tbs flaked coconut
* Preheat oven to 375 degrees. Coat a 8×4″ loaf pan with cooking spray; set aside.
* Beat 2 Tbs butter and cheese with electric mixer; add 1 cup sugar, beating well. Add egg; beat well.
* Combine flour, baking powder, baking soda, and salt; stir well. Add banana and next 5 ingredients, stir well. Stir in 1/4 cup pecans and 1/4 cup coconut.
* Pour batter into prepared pan; bake at 375 degrees for 50-60 minutes (or until toothpick inserted in middle of loaf comes out clean). Let cool in pan 10 minutes; remove from pan. Let cool slightly on wire rack.
* Combine brown sugar and 2 tsp each butter, lime juice and rum in a saucepan; bring to a simmer. Cook, stirring constantly, 1 minute. Remove from heat. Stir in 2 Tbs each pecans and coconut; spoon over loaf.
ENJOY!!!!!
