Jamaican Banana Bread

A partially sliced loaf of banana bread topped with a coconut pecan mixture on a rectangular plate.

5 from 6 votes

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Bread

Servings: slices

Calories: 267kcal

Author: Valerie Brunmeier

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

Substitution

If you'd like to omit the alcohol you can substitute 1 teaspoon rum extract in the batter and ¼ to ½ teaspoon in the glaze.

Storage

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.

Nutrition