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Home » Barbados Banana Bread Recipe

Barbados Banana Bread Recipe

Image of a chef holding a hot bowl

Barbados Banana Bread Recipe

This banana bread is so tropical, you'll almost be tempted to serve it with a paper umbrella sticking out of each slice. It is a fair bit more work than the standard 6 ingredient North American banana bread, but it may be close to the best-tasting banana bread that will come out of your kitchen.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Cooking Temperature 190 C / 375 F / Gas Mark 5
Course Desserts and Sweets, Quick Breads
Servings 10

Ingredients
  

  • 4 tablespoons Butter
  • 1 cup Sugar white
  • 1 Egg
  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • 1 cup Banana mashed
  • ½ cup Milk
  • 2 tablespoons Rum dark
  • 1 teaspoon Vanilla
  • 4 tablespoons Pecans chopped
  • 4 tablespoons Desiccated Coconut
  • 4 tablespoons Brown Sugar
  • 2 teaspoons Butter
  • 2 teaspoons Lime Juice
  • 2 teaspoons Rum dark
  • 2 tablespoons Pecans chopped
  • 2 tablespoons Desiccated Coconut

Instructions
 

  • Butter the loaf pan; set aside.
  • Toast the nuts, either in a toaster oven or in a frying pan, for 2 minutes. Set aside.
  • Sift together the flour, baking powder, baking soda and salt, set aside.
  • Mix together the banana, the milk, the 2 tablespoons of rum, the vanilla, 4 tablepoons of the toasted nuts, and 4 tablespoons of the coconut. Set aside.
  • Start oven heating to 190 C / 375 F / Gas Mark 5.
  • Using an electric hand-mixer, cream the butter in a very large bowl, then beat the sugar in well, then the egg.
  • Now add some flour mixture to the butter mixture; beat in well; then some milk and banana mixture beat in well, and repeat you have mixed in all the flour and banana mixture.
  • Pour into buttered pan; bake for 60 minutes or until a skewer or toothpick comes out clean. Let stand in pan for 10 minutes, then tip out onto wire rack.
  • While the bread is still warm, combine in a saucepan the brown sugar, the 2 teaspoons of butter, lime juice and rum. Bring to a simmer and stir for a minute or two; then remove from heat, stir in the remaining nuts and the 2 tablespoons of coconut, and stir or brush this mixture on top of the cooling loaf.

Notes

Use an 8 x 4 (20 x 10 cm) loaf pan.
Instead of the rum, you can use ¼ teaspoon of rum extract, or just omit.
Instead of pecans, you can use walnuts.
Tried this recipe?Let us know how it was!
This page first published: Jun 24, 2006 · Updated: Jan 18, 2021.

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Tagged With: Coconut, Nuts, Rum

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