• 2servings
  • 165minutes
  • 131calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, C, D
MineralsNatrium, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 30g unsalted butter, softened

  2. 30g cream cheese

  3. 200g caster sugar

  4. 1 egg

  5. 250g plain flour

  6. 2 teaspoons baking powder

  7. 1/2 teaspoon bicarbonate of soda

  8. 1/8 teaspoon salt

  9. 225g mashed overripe bananas

  10. 125ml milk

  11. 2 tablespoons dark rum

  12. 1/2 teaspoon grated lime zest

  13. 1 teaspoon vanilla extract

  14. 4 tablespoons chopped toasted pecans

  15. 4 tablespoons desiccated coconut

  16. Topping:

  17. 4 tablespoons dark brown soft sugar

  18. 2 teaspoons unsalted butter

  19. 2 teaspoons lime juice

  20. 2 teaspoons dark rum

  21. 2 tablespoons chopped toasted pecans

  22. 2 tablespoons desiccated coconut

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190 C / Gas 5. Lightly grease two 20x10cm loaf tins.

  2. Beat together 30g softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sieve together the flour, baking powder, bicarbonate of 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 4 tablespoons pecans and 4 tablespoons desiccated coconut.

  3. Pour the mixture into the loaf tins and bake in the preheated oven until a skewer inserted into the centre comes out clean, about one hour. When finished, cool for 10 minutes in the tins, 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 dark brown soft 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.


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