Tender and moist Caribbean Banana Nut Bread smothered in a buttery brown sugar glaze – Cause it’s the Holidays
So I had plenty of overripe bananas sitting on the kitchen counter? And of course my natural inclination is to make fritters but since the holidays are here, I wanted to break that habit, stir things up a bit and revamp my banana bread here with some nuts and brown butter glaze.
As always we all have our favorite way of making banana bread and this is the one that does it for me. Never disappoints. And doesn’t require a whole lot of mixing but comes out perfect every time. Light, moist and flavorful.
Making it with all the great flavors associated with Caribbean’s lime zest, rum, pecans and nutmeg. It just makes this tropical delight far more interesting than boring old banana bread.
The brown butter glaze here is optional, but if you want to wow your guests or take this Super Duper banana bread to the next level of deliciousness, it is a MUST! Hmm–yeah trust me! If you haven’t tried out brown butter glaze before then be forewarned. You are going to want to use it as dipping sauce and drench your cake in it. Don’t say I didn’t warn you.
Okay, here is the thing. I added chopped pecans to the banana bread batter, to the dismay of my son. Yes, he is a Chocoholic and dislikes nuts. Sometimes I throw in chocolate to please my little man. But it is not happening today. Nada!!!
This may be a bit more sumptuous than your typical bread so feel free to serve it up as dessert, cause I do.
Enjoy!
Tender and moist Caribbean Banana Nut Bread smothered in a buttery brown sugar glaze-Cause it’s the Holidays
- 2 -3 large overly ripe bananas or 1 1/2 cup mashed bananas
- 1/3 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla flavor
- 1 Tablespoon lime zest
- 1 teaspoon nutmeg
- 2 cups sifted cake flour
- ½ cup 100gram granulated sugar
- ½ cup 95 gram brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 ounce 142gram unsalted butter (room temperature)
- 1 Tablespoon rum optional
- 3/4-1 cup walnuts pecans
- 1 cup 190g brown sugar (light or dark)
- 1/4 cup 60g unsalted butter
- 1/2 cup 120ml heavy cream
- 1/2 cup 62g confectioners /powdered sugar, sifted
- Preheat oven to 350 degrees. Grease pan 9×5 inch loaf pan with cooking spray; set aside
- In a small bowl, mix together mashed bananas a potato masher or in a blender. Then mix in eggs, rum, sour cream and vanilla until smooth; set aside
- Blend together all the dry ingredients using a hand mixer- sugar, baking powder, baking soda , nutmeg and salt
- Then, add butter to the dry mixture until fully incorporated, gradually add wet ingredients
- Continue mixing for about 2 minutes until dry ingredients are fully incorporated.
- Scrape down sides and batter into the pan and spread evenly
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean
- Cool, and then remove it from the pan to serve
- As the cake cools
- Add butter, brown sugar, and heavy cream in a medium saucepan over medium heat.
- Then bring to a boil, stirring the mixture continuously.
- Reduce heat to simmer and let it cook for about a minute more without stirring.
- Finally remove from heat and whisk in the confectioners' sugar. Allow the glaze to cool and let it thicken up may take about 5-10 minutes.
- You can start spreading glaze over the cake with a spoon before serving.
- Glaze can be easily warmed up in the microwave for about 10 minutes.
In a small bowl, whisk together mashed bananas, sour cream, rum and vanilla until smooth; set aside.
Blend together all the dry ingredients using a hand mixer- sugar, baking powder, baking soda, nutmeg, lime zest and salt
Then, add butter to the dry mixture until fully incorporated, gradually add wet ingredients
Continue mixing for about 2 minutes until dry ingredients are fully incorporated.
Fold in the nuts.
Scrape down sides and batter into the pan and spread evenly.
Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean
Cool, and then remove it from the pan to serve
The best! I didn’t see where to add the nuts in the instructions so I just topped it with pecans before going in the oven. While it was baking, I saw you stated when to add them in the pictures. Same for the lime zest. But it was still perfect without the lime zest. I even halved the butter and it was still delicious! And left out the glaze.Thank you!
I made this for a friend last week and she immediately demanded a copy of the recipe! I left out the glaze and it was still yummy. I’ll definitely bake this again soon. Thanks again Imma for another mouthwatering foolproof recipe. I’ve been cooking your recipes to keep me busy during maternity leave but I’m gonna have to up my exercise as I’m now eating all your yummy food. Portion control is not possible with your delicious recipes. I’m literally cooking them every day 🙂
LoL! I hear you- sometimes portion control is hard for me too! Well, you’ve got a good excuse though, you are eating for two. I remember those days…. Thanks for taking time out to share your thoughts with me.
Hi Imma,
Came across your blog last night and already trying the banana cake right now; just put it in the oven
Had a wee query regarding the glaze. I’m out of brown sugar now since the amount I had was all used up in the cake batter. Can I substitute it with white sugar for the glaze? Thanks a bunch
You sure can Fatima!
Will the taste change very much if I leave out the lime zest?
Not at all.
What’s a substitute for sour cream?
Your blog is the best by the way. ❤❤
Thanks! Yogurt would work as well.
I have made ALOT of banana bread and this recipe is by far the absolute BEST of them all. I left out the glaze and it was still good.
Fantastic! Thanks for taking the time to let me know.
Gorgeous pics! Love it. I;ve never thought of making banana fritters before – would love to see your recipe for that too!
Thanks Vicky! I have one right here http://africanbites.com/caribbean-banana-fritters/.
Love the Caribbean Flavors! Looks delicious!
Thanks Mira.
This looks soooo good!! The spices you used are exactly the kind of spices I would use (since I grew up in Jamaica). The glaze looks fantastic though, I’ll definitely try that next time I make banana bread – which will be soon since I have brown bananas in my kitchen now! 🙂
Hi Danya! The glaze really adds extra Oomph to the cake.
O my this looks sooooo delicious and moist! Can’t wait to try this recipe?
Do tell after you finish making it!
What a delicious piece of bread. Lovely.
Thanks Revathi!
Hello Imma,
I stumbled across your blog a few days ago and love everything I see!! So mouthwatering! I’ve already made the fritters. What is the best way to message you? I have a question to ask but it may have gone to the wrong place or maybe to your SPAM box. Thank you!
Shannon
Thanks Shannon! So glad you are here .Here is my email Immaculate@africanbites.com
I do have my own favorite way, but this looks really good! Especially that glaze, I’m going to have to add this to my recipes to try!
You would not regret it. My go to banana cake recipe.
Yum! Just yum!!