Fresh lime juice, coconut, and pecans add unique flavor to this tropical-inspired Jamaican Banana Bread with a sweet and sticky glaze. Banana bread with an island twist!
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I use to have mixed feelings about banana bread. It’s okay and all, but it never really did that much for me.
Those feelings came to an abrupt end when I tried this Jamaican Banana Bread recipe and discovered that banana bread can be be cool, interesting and downright exciting. Seriously, exciting!
With the help of fresh lime, coconut, and pecans in the bread and the sticky-sweet glaze, this Jamaican Banana Bread becomes something far more interesting than basic, run-of-the-mill banana bread.
Table of contents
A sweet coconut-pecan glaze is poured over the top while the bread is still slightly warm. It’s what really what makes this whole tropical thing happen. The glaze is where it’s at!
Ingredient Notes
- Wet ingredients: Softened butter, egg, milk, the zest and juice from a lime, pure vanilla extract.
- Dry ingredients: All-purpose flour, baking powder, baking soda, and salt.
- Sugar: Granulated sugar.
- Cream cheese: A small amount of either regular or ⅓-less fat cream cheese add richness to the bread.
- Banana: Mashed overripe banana.
- Rum: Spiced rum, like Captain Morgan, adds great flavor to baked goods. I use it for this recipe and my Eggnog Thumbprint Cookies. Dark rum will do the trick if you happen to have it on hand, but I highly recommend using spiced rum if possible. Many liquor stores carry inexpensive mini travel bottles. If you want to omit the alcohol, you can substitute a little rum extract. See the recipe card below for the amounts.
- Nuts: Finely chopped pecans.
- Coconut: Sweetened flaked coconut.
- Coconut pecan glaze: Brown sugar, butter, lime juice, rum, chopped pecans, and sweetened, flaked coconut.
How to Make Jamaican Banana Bread
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Using a handheld or stand hand mixer, beat the softened butter and cream cheese in a large bowl until fluffy. Add the granulated sugar and then the egg, beating until creamy. In a separate mixing bowl, combine the dry ingredients. In another bowl combine the mashed bananas, milk, rum, lime zest, lime juice, and vanilla extract.
- Using a wooden spoon, add stir in a little of the dry mixture into the batter.
- Next, stir in a little of the banana mixture and continue adding a little of both, in increments, until all of both have been added and the batter is well combined.
- Fold the pecans and coconut into the batter.
- Pour the batter into a greased 9- x 5-inch loaf pan.
- Bake in a preheated 350 degree F oven for 55 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Allow it to cool for 5 to 10 minutes in the pan, then transfer the loaf to a wire rack to continue cooling.
- For the glaze, heat the brown sugar, butter, lime juice and rum in a small saucepan. Bring it to a low boil and cook, stirring constantly, until the sugar has dissolved and the mixture is smooth. Remove from the heat and stir in the pecans and coconut.
- Allow the glaze to rest for two minutes and then spoon it over the loaf while it is still slightly warm. The glaze will set up as the loaf cools.
Storage Tips
Room Temperature: Transfer the banana bread to an airtight container or wrap well in plastic wrap or foil. Very moist baked goods like this glazed banana bread will last for about 4 days at room temperature.
Refrigerate: For longer storage, package as directed above and refrigerate the bread for up to 7 to 10 days.
Freezer: Wrap the whole loaf or individual slices in a layer of plastic wrap and transfer to a freezer-safe plastic storage bag and freeze for up to 3 months.
More Banana Bread Recipes You’ll Love
- Apple Banana Bread
- Strawberry Banana Bread
- Chocolate Peanut Butter Banana Bread
- Sour Cream Chocolate Chip Banana Bread
- Paleo Banana Bread
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Jamaican Banana Bread
Ingredients
- 2 tablespoons butter, softened
- 2 tablespoons cream cheese, regular or ⅓ less fat Neufchatel
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed overripe banana, from 2 bananas
- ½ cup milk
- 2 tablespoons spiced rum, like Captain Morgan
- 1 teaspoon lime zest
- ½ lime, juiced
- 1 teaspoon vanilla extract
- ¼ cup finely chopped pecans
- ¼ cup sweetened flaked coconut
For the Glaze
- ¼ cup brown sugar
- 1 tablespoon butter
- ½ lime, juiced
- 2 teaspoons spiced rum, like Captain Morgan
- 2 tablespoons chopped pecans
- 2 tablespoons sweetened flaked coconut
Instructions
Jamaican Banana Bread
- Preheat oven to 350 degrees F. Generously coat a 9- x 5-inch loaf pan with nonstick cooking spray.
- Using a handheld or stand hand mixer, beat together 2 tablespoons of softened butter and the cream cheese in a large bowl until fluffy. Add the granulated sugar and beat until well incorporated. Add the egg and mix well.
- In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt. In another bowl combine the mashed bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract.
- Using a wooden spoon, alternate mixing the flour mixture and banana mixture into the creamed butter mixture, in increments, until all of both have been added and it is well combined. Fold in ¼ cup pecans and ¼ cup coconut. Pour the mixture into the prepared loaf pan.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven and allow the bread to cool for 5 to 10 minutes in the pan, then transfer loaf to a wire rack to continue cooling.
Coconut Pecan Glaze
- Meanwhile, place the brown sugar, butter, lime juice and rum in a small saucepan over MEDIUM heat. Bring to a low boil stirring constantly, until the sugar has dissolved and the mixture is smooth, about one minute. Remove from the heat and stir in 2 tablespoons pecans and 2 tablespoons coconut. Let the glaze rest for two minutes and then spoon it over the loaf while it is still slightly warm. The glaze will set up as the loaf cools.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Adapted from Allrecipes.com
This recipe was originally published February 28, 2015. It has been updated with new text and images.
I first had this bread in either 1999 or 2000…I was stationed overseas in Gremany and my commanders wife made this for a pot luck. I asked her for the recipie and she gave me the link. I will never make regular banana bread again..
I really am not a huge fan of banana bread, but I may have converted because this is amazing! I made this and it’s all gone so made another one, two in a week because my family and I love it!
I know what you mean! This recipe definitely takes banana bread to the next level. Thanks so much for your comment, Stacey. 🙂
I had to use brandy instead of rum. I thought it would be not as good, it was amazing. Great recipe
Basic banana bread is the most boring thing I could think of making with my browning bananas! Then came Val’s recipe and totally changed my view of the humble banana bread ~ more than delicious ~ more than modish (whatever that really means) ~ I can only say THIS is the only banana cake (yes I think it’s a cake in the UK) thank you Val for this it is the most scrumptious banana recipe EVER 🥰
This recipe is fantastic. I haven’t made it in a while but it’s on my list for this week.
This is the best banana bread you ever want to eat. Make you wanna slap somebody. This will definitely be my superbowl weekend desert. I may even run it back for All-Star weekend. Smdh!!!
Hellooooooo boozy banana bread <3
Love how you took basic banana bread up a notch by going tropical!
Looks delicious! Super moist, just like quick bread should be!