Jamaican Banana Bread

Barb Mack


I have entered this in our local fair and won "Best in Class" and "Reserve Champion"


★★★★★ 2 votes

1 loaf
35 Min
1 Hr


  • 2 Tbsp
    butter, softened or margarine
  • 2 Tbsp
    cream cheese, room temperature
  • 1 c
  • 1 large
  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/8 tsp
  • 1 c
    ripe and mashed banana
  • 1/2 c
    skim milk
  • 2 Tbsp
    dark rum or 1/4 tsp of rum extract
  • 1/2 Tbsp
    lime peel, grated/ zested
  • 2 tsp
    fresh lime juice
  • 1 tsp
    vanilla extract
  • 1/4 c
    pecans, chopped
  • 1/4 c
    coconut, flaked sweetened
  • ·
    cooking spray

  • 1/4 c
    brown sugar, lightly packed
  • 2 tsp
  • 2 tsp
    lime juice
  • 2 tsp
    dark rum or 1/8 tsp of rum extract
  • 2 Tbsp
    pecans, chopped
  • 2 Tbsp
    coconut, flaked and sweetened

How to Make Jamaican Banana Bread


  1. Preheat oven to 350. Coat an 8x4” loaf pan with cooking spray; set aside
  2. In XLarge Bowl: Beat 2 Tbl. Butter & cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.
  3. In Separate bowl: Combine flour, baking powder, baking soda, and salt; stir well.
  4. In another separate bowl: Combine banana and next five ingredients (banana through vanilla); stir well.
  5. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in ¼ cup pecans and ¼ cup coconut.
  6. Pour batter into prepared pan; bake at 375 for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on wire rack
    Combine brown sugar and 2 tsp. Each butter, lime juice, and rum in a sauce pan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat.
    Stir in 2 Tbl. Each pecans and coconut; spoon over loaf.
    Wrap in Tin foil, best after the next day ..if you can wait that long!

Printable Recipe Card

About Jamaican Banana Bread

Course/Dish: Sweet Breads, Other Breads

Show 7 Comments & Reviews

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