317 Grace Street

Smithfield, Virginia 23430

  Customer Services: 1-757-332-0369   

Market Hours:
​​Saturday: 9am - 12 Noon

 

  • Facebook Clean
  • Twitter Clean
  • Pinterest Clean

For any Questions, Send Us A Message:

spice@hamtownespicery.com Or Click On The Bottle Below..

JAMAICAN BANANA BREAD

May 24, 2019

|HamTowneSpicery.com

 CLICK HERE TO DOWNLOAD OR PRINT RECIPE

 

 

This is a different kind of Banana Bread, but wow- what a  great tasting combination of flavors!  Bananas, pecans, coconut, lime, rum flavor, and spices - all true Jamaican flavors that make for an oh-so yummy bread.  Allspice and Nutmeg are the main spices used in this recipe,  and they work perfectly to complement the exotic ingredients.  Try it and see - the Jamaican twist to this bread is absolutely unforgettable and delicious!

 

Ingredients For the Bread:

2 Tblspns Butter, softened

2 Tblspns Cream Cheese, softened

3/4 cup Sugar (white)

1 egg

2 cups flour

2 tsp Baking Powder

1/2 tsp Baking Soda

2 tsp Allspice

1/2 tsp Nutmeg

1/2 tsp Ceylon Cinnamon

1/8 tsp salt

1 cup mashed Bananas

1/2 cup Coco Lopez, coconut milk

1 1/2 Tblspns  Rum Extract

2 tsp Coconut Extract

1 tsp lime zest

2 tsp lime juice

1/4 cup toasted Pecans

1/4 cup flaked Coconut

 

Ingredients/Directions For the Topping:

Cook the following  over medium heat until the butter and sugar are melted:

1/2 cup Brown Sugar

4 tsp butter

4 tsp lime juice

1 Tblspn Rum Extract

4 Tblspns toasted Pecans

4 Tblspns toasted flaked Coconut

 

Directions For the Bread:

In a mixing bowl, beat together the butter and cream cheese until light and fluffy.  Add the sugar and the egg and mix to combine.  In a separate bowl, combine the flour, baking powder, baking soda, spices and salt.  In another bowl mix together the bananas, Coco Lopez, rum and coconut extracts, lime zest, and lime juice.  Pour 1/3 of the flour mixture into the butter/sugar mixture and combine. Then add to this mixture,  1/3 of the banana mixture.  Repeat adding the flour and banana mixtures to the butter/sugar mixture until all are combined.  Fold in the pecans and the coconut. 

Pour the batter into a greased large metal loaf pan, or 3 greased mini loaf pans.  Bake at 350 degrees until a knife inserted into the middle of the loaf comes out clean.  Cool the loaf/loaves  on a rack and then pour the topping over the loaf/loaves while they are still warm. 

 

 

 

Please reload