Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

You know I’m a sucker for banana bread.  I could pretty much eat it for every meal of the day and be a happy camper.  If you search for banana bread recipes on my site, you’ll probably find close to a dozen, because I can’t stop trying different versions.

For a person who doesn’t care all that much for bananas in their original form, I’m all about banana bread.

 This recipe is very similar to an older {less well-photographed but my absolute FAVORITE banana bread of all time} recipe on my blog, and just about as good.  I’m hard-pressed to turn any banana bread down, especially one that combines the flavors of lime, coconut, and rum.

You should definitely give this one a try – especially since it’s a Cooking Light recipe, which means it’s basically health food, right? 😉

Jamaican Banana Bread

 

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Ingredients

• 2 tablespoons butter, softened
• 2 tablespoons cream cheese, softened
• 1 cup sugar
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• 1 cup mashed ripe banana
• ½ cup fat-free milk
• 2 tablespoons dark rum or ¼ teaspoon imitation rum extract
• ½ teaspoon grated lime rind
• 2 teaspoons lime juice
• 1 teaspoon vanilla extract
• ¼ cup flaked sweetened coconut
• ¼ cup packed brown sugar
• 2 teaspoons butter
• 2 teaspoons fresh lime juice
• 2 teaspoons dark rum or ⅛ teaspoon imitation rum extract
• 2 tablespoons chopped pecans, toasted
• 2 tablespoons flaked sweetened coconut

Method

1. Preheat oven to 375°. Spray an 8 x 4-inch loaf pan with cooking spray; set aside.
2. Combine 2 tablespoons softened butter and cream cheese in a large bowl and beat with a mixer on medium speed until well combined. Add 1 cup of sugar; beat well. Add 1 egg; beat well.
3. Place flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Combine banana, milk, dark rum, grated lime rind and juice, and vanilla; stir. Add flour mixture and banana mixture alternately to butter mixture. Stir in ¼ cup coconut.
4. Pour into prepared pan and bake at 375 for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan to wire rack and cool slightly.
5. Combine brown sugar and 2 teaspoons each butter, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stirring constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.

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