Recipes Breakfast and Brunch Breakfast Bread Recipes We Be Jammin' Jamaican Banana Bread 4.2 (70) 61 Reviews 10 Photos A delicious and tropical 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! Submitted by B Painter Updated on July 14, 2022 Save Rate Print Share Close Add Photo 10 10 10 10 Prep Time: 45 mins Cook Time: 1 hr Additional Time: 1 hr Total Time: 2 hrs 45 mins Servings: 24 Yield: 2 loaves Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 2 tablespoons unsalted butter, softened 2 tablespoons cream cheese 1 cup white sugar 1 egg 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ⅛ teaspoon salt 1 cup mashed overripe bananas ½ cup milk 2 tablespoons dark rum, or rum flavoring ½ teaspoon lime zest 2 teaspoons lime juice 1 teaspoon vanilla extract ¼ cup chopped toasted pecans ¼ cup flaked coconut Topping ¼ cup brown sugar 2 teaspoons unsalted butter 2 teaspoons lime juice 2 teaspoons dark rum, or rum flavoring 2 tablespoons chopped toasted pecans 2 tablespoons flaked coconut Directions 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. I Made It Print 84 home cooks made it! Nutrition Facts (per serving) 131 Calories 4g Fat 22g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 131 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 9% Cholesterol 13mg 4% Sodium 92mg 4% Total Carbohydrate 22g 8% Dietary Fiber 1g 3% Total Sugars 13g Protein 2g 4% Vitamin C 1mg 1% Calcium 37mg 3% Iron 1mg 4% Potassium 73mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.