We Be Jammin' Jamaican Banana Bread

We Be Jammin' Jamaican Banana Bread

B. Painter 1

"Delicious and exotic twist on the common and bland banana bread. So good you will never bake another run-of-the-mill banana bread! Serve and watch the happy faces!"


2 h 45 m servings 131 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. 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.
  3. 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.
  4. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 60 Ratings


It was good, but I won't make it again. Here are things I would recommend for someone making this: It makes *one* loaf. I would use 350 degree oven as it was near burning after 50 minutes. Th...

This is a really nice change from traditional banana bread but I have a couple of comments. As written it makes one 9 x 5 loaf (not two). Also, I recommend baking at 350 degrees. At 375 it go...

What an incredible recipe! I made this for my mom this Mother's Day. She asked for banana bread, and I told her about this new recipe. She had most of the ingredients on hand, so I gave it a ...

I too found the 375 too high of temp. and it really only makes 1 or 1 1/2 regular size loafs.Found the bread very good. I then thought why not pinapple and make it more like a pina colada bread,...

With all of the extra ingredients - coconut, lime, and rum - I expected this to taste totally different than regular banana bread, but it didn't. The glaze was good, but I agree with another re...

This is very good banana bread. Moist and flavourful. With it having all the extra "Jamaican" ingredients in it, I expected it to taste a lot different that my regular banana bread, but it didn...

Really nice flavor ~ pressed the topping in to cake before baking. Topping stuck to the top and was really crunchy. Family loved it.

This recipe for banana bread with pineapple was good but i would recommend adding more banana for a liitle more flavor, i added one more.

I'd give it 5, but I hate bananas! It's easy. Has a different twist and I used a chop stick to poke holes in the top for the glaze to absorb. I didn't eat it, but since it disappeared, I'd sa...