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Jamaican Banana Bread

Photo: Howard L. Puckett
Hands-on time 43 mins
Total time 1 hr, 45 mins
Yield 16 servings (serving size: 1 slice)
Nuts, coconut, lime, and rum give this quick bread a tropical and indulgent feel. It’s an unforgettable recipe with the tangy lime glaze balancing the sweet bread. Give it a try. Don’t let the long ingredient list fool you; many are repeated ingredients that are mixed in the bread and then used to top the bread with a glaze that puts drizzled powdered sugar and milk to shame.

Ingredients

  • Cooking spray
  • 2 tablespoons butter, softened
  • 2 tablespoons tub light cream cheese, softened
  • 1 cup sugar
  • 1 large egg
  • 9 ounces all-purpose flour (about 2 cups)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup mashed ripe banana
  • 1/2 cup fat-free milk
  • 2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
  • 1/2 teaspoon grated lime rind
  • 2 teaspoons lime juice
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup flaked sweetened coconut
  • 1/4 cup packed brown sugar
  • 2 teaspoons butter
  • 2 teaspoons fresh lime juice
  • 2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
  • 2 tablespoons chopped pecans, toasted
  • 2 tablespoons flaked sweetened coconut

Nutrition Information

  • calories 195
  • fat 5.3 g
  • satfat 2.3 g
  • monofat 1.7 g
  • polyfat 0.8 g
  • protein 3 g
  • carbohydrate 33.6 g
  • fiber 1.2 g
  • cholesterol 20 mg
  • iron 1 mg
  • sodium 155 mg
  • calcium 57 mg

How to Make It

  1. Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.

  2. Place 2 tablespoons softened butter and cheese in a large bowl; beat with a mixer at medium speed until well blended. Add 1 cup sugar, beating well. Add egg; beat well.

  3. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir with a whisk. Combine banana and next 5 ingredients (through vanilla); stir well. Add flour mixture and banana mixture alternately to butter mixture. Stir in 1/4 cup pecans and 1/4 cup coconut.

  4. Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

  5. Combine brown sugar and 2 teaspoons each butter, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.

Cook's Notes

This recipe was updated for the November, 2012 25th anniversary issue.