We Be Jammin' Jamaican Banana Bread

Recipe View Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans. (Prep time: 5 minutes)

Recipe View In a large bowl, beat together 2 tablespoons of softened butter and cream cheese until fluffy. Gradually beat in sugar until well incorporated. Add the egg and mix well. (Prep time: 7 minutes)

Recipe View In a separate bowl, sift together the flour, baking powder, baking soda, and salt. (Prep time: 3 minutes)

Recipe View In another bowl, combine the mashed bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir to combine. (Prep time: 5 minutes)

Recipe View Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in 1/4 cup pecans and 1/4 cup coconut flakes. (Prep time: 5 minutes)

Recipe View Pour the batter into the prepared loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. (Bake time: 60 minutes)

Recipe View Let the banana bread cool for 10 minutes in the pan, then remove and cool completely on a wire rack. (Cooling time: 60 minutes)

Recipe View While the banana bread is baking, prepare the topping. In a small saucepan over medium-high heat, combine the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum. Bring to a simmer, stirring constantly, until the sugar has dissolved and the mixture is smooth, about one minute. (Prep time: 5 minutes)

Recipe View Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon the topping over the loaves while they are still warm. The topping will harden slightly as the loaf cools. (Prep time: 2 minutes)