The best delicious Jamaican Banana Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Jamaican Banana Bread recipe today!
Hello my friends, this Jamaican Banana Bread recipe will not disappoint, I promise! Made with simple ingredients, our Jamaican Banana Bread is amazingly delicious, and addictive, everyone will be asking for more Jamaican Banana Bread.
What Makes This Jamaican Banana Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Jamaican Banana Bread.
Ready to make this Jamaican Banana Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 tb Stick margarine, softened
2 tb Tub light cream cheese,
–softened
1 c Sugar
1 lg Egg
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/8 ts Salt
1 c Mashed ripe bananas
1/2 c Skim milk
2 tb Dark rum or 1/4t rum extract
1/2 ts Grated lime rind
2 ts Lime juice
1 ts Vanilla extract
1/4 c Chopped pecans, toasted
1/4 c Flaked, sweetened coconut
TOPPING
1/4 c Packed brown sugar
2 ts Margarine
2 ts Lime juice
2 ts Dark rum or 1/8t rum extract
2 tb Chopped pecans, toasted
2 tb Flaked, sweetened coconut
Preheat oven to 375F. Coat an 8 x 4-inch loaf pan with cooking spray; set
aside.
Beat 2 T margarine and cream cheese at medium speed; add 1 cup sugar,
beating well. Add egg; beat well.
Combine flour, baking powder, baking soda and salt; stir well. Combine
banana, milk, rum, lime rind, lime juice and vanilla; stir well. Add flour
mixture to creamed mixture alternately with banana mixture, beginning and
ending with flour mixture; mix after each addition. Stir in
1/4 c pecans and 1/4 c coconut.
Pour batter into prepared pan; bake at 375F for 60 minutes. Let cool in
pan 10 minutes; remove from pan. Let cool slightly on wire rack.
Topping: Combine brown sugar,margarine, lime juice and rum in saucepan;
bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir
in pecans and coconut; spoon over loaf.
Per serving: 187 cal, 5.4 g fat (26%), 2.9 g pro, 32 g carb, 1 g fiber, 15
mg chol, 105 mg sod.
Reprinted from Cooking Light Magazine, March 1997.
Yields
16 Servings
Leave a Reply