Go Back
+ servings
A loaf of banana bread with glaze and nuts.
Print Recipe
5 from 1 vote

We Be Jammin’ Jamaican Banana Bread

Banana bread with an island twist!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 1 loaf - 9" x 5"


  • 2 tablespoons butter softened
  • 2 tablespoons regular or Neufchatel reduced fat cream cheese
  • 1 cup white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mashed overripe banana
  • 1/2 cup milk
  • 2 tablespoons spiced rum like Captain Morgan
  • 1 teaspoon lime zest
  • 1/2 lime juiced
  • 1 teaspoon vanilla extract
  • 1/4 cup finely chopped pecans
  • 1/4 cup sweetened flaked coconut

For the Glaze:

  • 1/4 cup brown sugar
  • 1 tablespoon butter
  • 1/2 lime juiced
  • 2 teaspoons spiced rum like Captain Morgan
  • 2 tablespoons chopped pecans
  • 2 tablespoons sweetened flaked coconut


  • Preheat oven to 350 degrees. Generously coat a 9" x 5" loaf pan with non-stick cooking spray.
  • Using an electric hand mixer, beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Add white 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 a different 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 both have all been added and it is well combined. Fold in 1/4 cup pecans and 1/4 cup coconut. Pour the mixture into the prepared loaf pan.
  • Bake in the preheated oven for 55 to 60 minutes, until toothpick inserted in center of loaf comes out clean. Remove from oven and allow to cool for 5 to 10 minutes in the pan, then remove from the pan and transfer loaf to a wire rack to continue cooling.
  • Meanwhile, prepare the glaze. Place the brown sugar, butter, lime juice and 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 the glaze over the loaf while it is still slightly warm. The glaze will set up as the loaf cools.
  • Adapted from Allrecipes.com