Almost all of my bananas end up in my morning smoothies these days but this week I had one that was so ripe it seemed a waste not to use it in something baked – like banana bread. For baking, bananas that are so ripe they are nearly liquid are absolutely perfect. They are super sweet and mushy and are much better than your average spotted banana. Caramelization by nature – yum.
My family is eating ‘normally’ and pretty much eats whatever is in the house. They still enjoy toast with their eggs, the occasional store bought cheese bun and whatever I might bake, which lately isn’t much, so I knew that even though I won’t be eating it this yummy loaf won’t go to waste. (I think I’ve mentioned already that I’m not a big baker but I do occasionally bake simple things that can go into a lunch box like muffins or cookies, or the occasional brownie.)
I have three banana bread recipes that I reach for, this amazing Jamaican inspired one, a gluten free version given to me by a former yoga teacher, and a more standard version that is ‘low fat’, which I almost never make anymore.
When my son AJ was about 10 we entered this Jamaican Banana Bread into our local country fair. Honestly I can’t even imagine how I got my boy child to do this, but I did and he won a big red ribbon for best baked item in the fair. He was pretty proud of himself.
It won for good reason too. It is perfectly moist on the inside with a nice crust and this delicious nutty coconut, rum and brown sugar glaze. I have never had it not turn out to perfection.
The original recipe calls for margarine which is officially banned from our home so I substituted coconut oil with perfect results. You can also change up the nuts and I alternate between sliced almonds and chopped pecans. Either is great.
This would make a nice, though indulgent, breakfast or an afternoon snack.
Maybe next time I make it I’ll have to try substituting the flour to at least make it gluten free.
Jamaican Banana Bread
Ingredients
- Coconut oil to grease pan
- 2 Tbsp coconut oil
- 2 Tbsp spreadable cream cheese softened if needed
- 1 C sugar
- 1 large egg
- 2 C all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 C mashed very ripe banana
- 1/2 C milk
- 2 Tbsp dark rum or 1/4 tsp rum extract
- 1/2 tsp grated lime rind
- 2 tsp lime juice
- 1 tsp vanilla
- 1/4 C chopped nuts pecans or almonds, toasted
- 1/4 C flaked sweetened coconut
Topping
- 1/4 C brown sugar packed
- 2 tsp butter
- 2 tsp lime juice
- 2 tsp dark rum or 1/8 tsp rum extract
- 2 Tbsp chopped nuts as above toasted
- 2 Tbsp flaked sweetened coconut
Instructions
Loaf
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Preheat oven to 375°. Coat a standard loaf pan with coconut oil or butter
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Beat 2 Tbsp coconut oil and cream cheese in a stand mixer at medium speed. Add sugar and egg beating well in between each addition
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In a separate bowl combine flour, baking powder, baking soda and salt, stirring to mix
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In another bowl combine banana through vanilla mixing well
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Add flour mixture alternating with banana mixture to mixer, mixing gently between additions
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Stir in nuts and coconut
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Pour batter into prepared loaf pan and bake at 375° for 60 minutes. Cool in pan 10 minutes.
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Remove from pan and let cool a few more minutes while you prepare the topping
Topping
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Combine sugar, rum, lime juice and butter in a small saucepan over medium heat
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Simmer 1 minute stirring constantly so the sugar does not burn
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Stir in nuts and coconut
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Spoon over loaf and distribute evenly
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