Jamaican Banana Bread


What makes this banana bread recipe so unique?

This Jamaican Banana Bread truly takes banana bread to the next level. With the addition of lime, coconut, pecans, and rum, it becomes far more flavorful and exciting than your average banana bread. The tropical ingredients give it an incredible island vibe. But what really makes it is the sweet and sticky coconut-pecan glaze that gets drizzled over the loaf. It adds the most wonderful flavor and texture contrast. This glaze is the star of the show!

How difficult is this recipe to make?

Despite all the dynamic flavors, this bread actually comes together very easily. You don’t need any special baking skills to make this at home. It’s prepared just like a classic banana bread, by creaming together the butter, sugar, egg and banana. Then the lime, coconut and pecans get folded in before baking. Where it starts to get fun is when you make the glaze while the bread bakes. Then after drizzling it on top and letting it set, you have this beautiful, tropical-inspired creation!

What kind of rum works best?

For the true island experience, be sure to use a spiced rum like Captain Morgan. The spices add so much warmth and dimension of flavor. Dark rum can also be used if needed, but don’t miss the chance to pick up one of those mini bottles of spiced rum to really make this pop! And if you want an alcohol-free version, rum extract makes a good substitute.

How long does it keep for?

One major perk of all that moisture from the bananas and glaze is that this bread stays fresh for longer. Kept at room temp, it keeps for up to 4 days stored in an airtight container. For even longer, it lasts 7-10 days chilled in the fridge. And good news for meal preppers – you can freeze slices up to 3 months!


Butter (Softened): 2 tablespoons
Cream Cheese (Regular or ⅓ Less Fat Neufchatel): 2 tablespoons
Granulated Sugar: 1 cup
Large Egg: 1
All-Purpose Flour: 2 cups
Baking Powder: 2 teaspoons
Baking Soda: ½ teaspoon
Salt: ¼ teaspoon
Overripe Bananas (Mashed): 1 cup (from 2 bananas)
Milk: ½ cup
Spiced Rum (e.g., Captain Morgan): 2 tablespoons
Lime Zest: 1 teaspoon
Fresh Lime Juice: ½ lime
Vanilla Extract: 1 teaspoon
Pecans (Finely Chopped): ¼ cup
Sweetened Flaked Coconut: ¼ cup

For the Glaze:

Brown Sugar: ¼ cup
Butter: 1 tablespoon
Fresh Lime Juice: ½ lime
Spiced Rum (e.g., Captain Morgan): 2 teaspoons
Chopped Pecans: 2 tablespoons
Sweetened Flaked Coconut: 2 tablespoons


Preheat your oven to 350°F. Prepare a 9- x 5-inch loaf pan with nonstick cooking spray.
Using a mixer, cream together 2 tablespoons of butter and cream cheese until fluffy. Incorporate granulated sugar, followed by the egg.
In a separate bowl, mix flour, baking powder, baking soda, and salt. In another, combine mashed bananas, milk, rum, lime zest, juice, and vanilla.
Gradually mix the dry ingredients and banana mixture into the creamed butter mixture using a wooden spoon. Once well combined, fold in pecans and coconut, then pour into the loaf pan.
Bake for 55-60 minutes. A toothpick should come out clean when inserted. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack.

For the Coconut Pecan Glaze:

Combine brown sugar, butter, lime juice, and rum in a saucepan over medium heat. Stir until the sugar dissolves and the mixture is smooth.
Remove from heat, add pecans and coconut, and let it rest for two minutes.
Spoon the glaze over the slightly warm loaf. It will set as the loaf cools.

Storage Tips:

Room Temperature: Store in an airtight container or wrapped in plastic wrap/foil for up to 4 days.
Refrigeration: Wrap as above and refrigerate for 7-10 days.
Freezing: Wrap the whole loaf or slices in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months.



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