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Jamaican Banana Bread Recipe

  Caribbean Bread




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Ingredients:

  • Cooking spray
  • 2 tablespoons stick margarine, softened
  • 2 tablespoons tub light cream cheese, softened
  • 1 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup mashed ripe banana
  • 2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
  • 1/2 teaspoon grated lime rind
  • 2 teaspoons lime juice
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup flaked sweetened coconut
  • 1/4 cup packed brown sugar
  • 2 teaspoons margarine
  • 2 teaspoons lime juice
  • 2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
  • 2 tablespoons chopped pecans, toasted
  • 2 tablespoons flaked sweetened coconut

Directions:
1. Preheat oven to 375. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.

2. Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.

3. Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through 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 cup pecans and 1/4 cup coconut.

4. Pour batter into prepared pan; bake at 375 for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

5. Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a
saucepan; bring to a simmer. Cook 1
minute; stir constantly. Remove from
heat. Stir in 2 tablespoons each pecans
and coconut; spoon over loaf. Yield: 16
servings (serving size: 1 slice).

CALORIES 187 (26% from fat); FAT 5.4g(sat 1.5g, mono 2.3g, poly 1.2g); PROTEIN 2.9g; CARB 32.2g; FIBER 1.1g; CHOL 15mg; IRON 1mg; SODIUM 105mg; CALC 55mg





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Submitted 6/13/05.
Source: n/a
Submitted By: Diane
n/a
Jamaican Banana Bread


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