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Jamaican Banana Bread with tea

Jamaican Banana Bread

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 16
Author: Mia Staysko
I have had many of my favourite recipes long enough that I do not remember where they came from and this is one of them, though I suspect it may have been from Cooking Light magazine as I subscribed for years.
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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

  1. Preheat oven to 375°. Coat a standard loaf pan with coconut oil or butter
  2. 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
  3. In a separate bowl combine flour, baking powder, baking soda and salt, stirring to mix
  4. In another bowl combine banana through vanilla mixing well
  5. Add flour mixture alternating with banana mixture to mixer, mixing gently between additions
  6. Stir in nuts and coconut
  7. Pour batter into prepared loaf pan and bake at 375° for 60 minutes. Cool in pan 10 minutes.
  8. Remove from pan and let cool a few more minutes while you prepare the topping

Topping

  1. Combine sugar, rum, lime juice and butter in a small saucepan over medium heat
  2. Simmer 1 minute stirring constantly so the sugar does not burn
  3. Stir in nuts and coconut
  4. Spoon over loaf and distribute evenly