Caribbean Banana Bread Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Steps:

• Preheat oven to 375 degrees.
• Beat 2 Tbsp butter and cheese at medium speed. Add the sugar, beat well. Add the egg, beat well- set aside.
• Combine banana and next five ingredients (through vanilla) stirring well.
• Add flour to sugar mixture alternately with banana mixture, beginning and ending with flour mixture. Mix after each addition.
• Add 1/4 cup pecans and 1/4 cup coconut.
• Pour into 8X4 loaf pan coated with spray, bake 1 hour.
• Cool in pan 10 minutes, remove. Cool slightly.
• To make topping, combine brown sugar and 2 tsp each of lime juice, butter, and rum in a saucepan- bring to simmer. Cook 1 minute, stirring constantly, remove from heat. Stir in remaining nuts and coconut, spoon over loaf.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine coconut oil, eggs, and vanilla extract in a large bowl; whisk well to combine. Add flour, sugar, baking soda, cinnamon, and salt. Stir well until combined. Fold in bananas, pineapple, and coconut; stir until just blended. Pour batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

Steps:

• Preheat the oven to 375 degrees F. Coat an.
• 8 x 4 inch loaf pan with cooking spray and.
• set aside. Beat 2 tablespoons of margarine.
• and cheese at medium speed of a mixer, add.
• 1 cup sugar, beating well, add egg and beat well.
• Combine the flour, baking powder, baking soda with salt in a separate bowl, stir well. In a separate bowl, combine the banana, milk, vanilla and 2 tbls rum.
• Next add flour mixture to creamed mixture.
• alternating with the banana mixture, mix.
• after each addition. Next stir in 1/4 cup.
• pecans and 1/4 cup of coconut.
• Pour batter into prepared pan; bake at 375.
• degrees F. for 60 minutes. Let cool in pan.
• for 10 minutes, remove from the pan Let it.
• cool slightly on a wire rack.
• Combine brown sugar along with 2 teaspoons.
• each margarine with the lime juice and rum.
• right into the sauce pan and bring it to a.
• simmer.
• Cook for 1 minute, stir constantly. Remove.
• from heat and stir in 2 tablespoon of each.
• pecans and the coconut spoon over the loaf.

Steps:

• Preheat oven to 350. Grease a loaf pan.
• Cream together butter and sugar. Stir in eggs, banana, yogurt and lime juice. Add salt, ginger and coconut. Mix well.
• In a separate bowl, sift together dry ingredients. Add to the wet mixture and mix until smooth. Pour into loaf pan.
• Bake 1 hour or until done. Cool for 10 minute.
• Meanwhile, make the glaze. Combine the brown sugar, butter, rum and lime juice in a small saucepan over low heat, stirring constantly for about 5 minutes or until it becomes a thin syrup.
• Pour over the cooled loaf and sprinkle with toasted coconut.

Steps:

• Cream together first four ingredients.
• Sift together flour, baking powder and spices.
• Gradually add banana, then flour mixture alternately to margarine mixture. The result will be a sticky dough.
• Mix in raisins and nuts.
• Turn into greased 9-inch loaf pan. Bake 55 minutes at 350 degrees until golden brown.

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter a standard-size loaf pan.
• In shallow bowl mash the bananas with a fork until it is liquidy but still lumpy. Set the banana mush aside.
• In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
• In a large bowl (or the bowl of a stand mixer), beat together the butter and sugar until light and fluffy. Add the vinegar, rum and lime zest and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Do not overmix.
• Scrape the batter - it will be thick - into the prepared pan. Smooth the top, and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of the pan and allow it to cool completely.
• This loaf will keep, sealed airtight, for three to four days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
• Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.