The Best Banana Recipe Ever Created: Jamaican Banana Bread

I didn’t know such banana bread such as this existed, until this week. That was when I made this INCREDIBLE recipe below and have enjoyed it ever since! This is great with coffee, breakfast or just for a fun afternoon snack at the office.  Enjoy! This is one my favorite recipes I’ve ever made.
The best banana bread recipe: Jamaican Banana Bread with Coconut
The best banana bread recipe: Jamaican Banana Bread with Coconut


  • Pam
  • 2 tablespoons stick margarine, softened
  • 2 tablespoons tub light cream cheese, softened
  • 1 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup mashed ripe banana
  • 1/2 cup skim 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 margarine
  • 2 teaspoons lime juice
  • 2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
  • 2 tablespoons chopped pecans, toasted
  • 2 tablespoons flaked sweetened coconut


  1. Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
  2. Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.
  3. Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. 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 margarine, 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.

This recipe is originally Cooking Light.

Nutritional Information:

  • Calories: 187
  • Calories from fat: 26%
  • Fat: 5.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 2.9g
  • Carbohydrate: 32.2g
  • Fiber: 1.1g
  • Cholesterol: 15mg
  • Iron: 1mg
  • Sodium: 105mg
  • Calcium: 55mg
The best banana bread recipe: Jamaican Banana Bread with Coconut
The best banana bread recipe: Jamaican Banana Bread with Coconut

2 Comments Add yours

  1. Jean Abrahamzon says:

    Excellent. Loved every bite!!!

  2. This looks yummylicious! I will be trying it soon!

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