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|Jamaican Banana Bread|
Bring the Caribbean to your house with this outstanding banana bread. The best you’ll ever eat!
Here’s another goodie I found from Maria from Maria’s Mixing Bowl. She posted it on her Facebook page and when I saw it I knew I had to make it.
First of all, I’m nuts for coconut, so anything that has it as an ingredient, I know I’ll like. My favorite quick bread is banana bread so it was a marriage of two things I happen to love.
|Rich texture and terrific taste!|
I did change a couple of things from the original. I used sour cream in place of plain yogurt because I didn’t have yogurt and I substituted vanilla for coconut extract, which I had on hand and thought would be better.
The glaze I made with the rum, although the original called for lemon juice. I also omitted the 2 tbs of coconut in the glaze. I love the stuff, but to me, that was sort of overkill. But if you think you’d like it, then just add it!
|A very adult glaze, but it can be made with lemon juice.|
This recipe is a real keeper. Everyone who tasted it loved it. You really can’t stop at one slice!
Jamaican Banana Rum Bread
- 1/4 cup 1/2 stick butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 cup mashed ripe bananas about 3
- 1/4 cup sour cream
- 3 tbs rum
- 1/2 tsp coconut extract*
- 1/2 cup + 2 tbs shredded sweetened coconut
- 2 cups flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup confectioners sugar
- 1 1/2 tbs lemon juice or rum
- *vanilla may be substituted
- Preheat oven to 350 degrees F. Spray or grease a 9x5x3-inch loaf pan.
- In a large bowl with electric mixer, beat the softened butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add the sour cream, extract, bananas, rum and 1/2 cup coconut; blend well.
- In a smaller bowl, mix the flour, baking soda and salt.
- Add the flour mixture to the butter mixture beating at low speed just until blended. Don't overmix!
- Spoon into prepared pan sprinkle with the 2 tbs coconut and bake for 50-60 minutes or until toothpick inserted in the center comes out clean.
- Remove from oven and cool for 10 minutes before removing from pan to a rack.
- Mix glaze ingredients and drizzle over warm bread on rack.
- About 12 3/4-inch thick slices.
Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.