We Be Jammin' Jamaican Banana Bread Recipe

Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.

Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour baking powder baking soda and salt in a separate bowl. In a different bowl mix together the bananas milk 2 tablespoons rum lime zest lime juice and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour followed by the remaining banana mixture and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.

Pour the mixture into the loaf pans and bake in the preheated oven until a toothpick inserted into the center comes out clean about one hour. When finished cool for 10 minutes in the pan remove and finish cooling on a wire rack.

After you take the banana bread out of the oven prepare the topping by stirring together the brown sugar remaining butter lime juice and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth about one minute. Remove from heat and stir in 2 tablespoons pecans and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.