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. 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 interesting than boring old banana bread
The brown butter glaze is 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! Hum–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.
Ok, here it 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
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Preheat oven to 350 degrees. Grease pan 9×5 inch loaf pan with cooking spray; set aside
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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
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Blend together all the dry ingredients using a hand mixer- sugar, baking powder, baking soda , nutmeg and salt
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Then, add butter to the dry mixture until fully incorporated, gradually add wet ingredients
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Continue mixing for about 2 minutes until dry ingredients are fully incorporated.
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Scrape down sides and batter into the pan and spread evenly
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Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean
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Cool, and then remove it from the pan to serve
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As the cake cools
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Add butter, brown sugar, and heavy cream in a medium saucepan over medium heat.
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Then bring to a boil, stirring the mixture continuously.
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Reduce heat to simmer and let it cook for about a minute more without stirring.
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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.
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You can start spreading glaze over the cake with a spoon before serving.
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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
Cynthia says
28 Feb, 2018 at 12:04 pmI 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 🙂
ImmaculateBites says
2 Mar, 2018 at 2:45 amLoL! 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.
Fatima says
29 Jan, 2018 at 7:57 pmHi 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
ImmaculateBites says
30 Jan, 2018 at 11:15 amYou sure can Fatima!
Samantha says
26 Oct, 2017 at 8:53 amWill the taste change very much if I leave out the lime zest?
ImmaculateBites says
26 Oct, 2017 at 6:43 pmNot at all.
Aretha Aisha Obiagwu says
12 Jan, 2017 at 3:52 amWhat’s a substitute for sour cream?
Your blog is the best by the way. ❤❤
ImmaculateBites says
12 Jan, 2017 at 8:33 amThanks! Yogurt would work as well.
Philo says
10 Jan, 2017 at 10:45 amI 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.
ImmaculateBites says
10 Jan, 2017 at 12:58 pmFantastic! Thanks for taking the time to let me know.
Vicky @AvocadoPesto says
7 Dec, 2015 at 1:23 pmGorgeous pics! Love it. I;ve never thought of making banana fritters before – would love to see your recipe for that too!
ImmaculateBites says
8 Dec, 2015 at 10:45 amThanks Vicky! I have one right here http://africanbites.com/caribbean-banana-fritters/.
mira says
4 Dec, 2015 at 9:08 amLove the Caribbean Flavors! Looks delicious!
ImmaculateBites says
4 Dec, 2015 at 9:31 amThanks Mira.
Danya says
30 Nov, 2015 at 2:48 pmThis 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! 🙂
ImmaculateBites says
2 Dec, 2015 at 8:03 amHi Danya! The glaze really adds extra Oomph to the cake.
SwtNene says
28 Nov, 2015 at 1:33 pmO my this looks sooooo delicious and moist! Can’t wait to try this recipe?
ImmaculateBites says
2 Dec, 2015 at 8:01 amDo tell after you finish making it!
Revathi Palani says
28 Nov, 2015 at 9:39 amWhat a delicious piece of bread. Lovely.
ImmaculateBites says
2 Dec, 2015 at 8:00 amThanks Revathi!
Shannon says
27 Nov, 2015 at 11:06 amHello 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
ImmaculateBites says
28 Nov, 2015 at 4:38 amThanks Shannon! So glad you are here .Here is my email Immaculate@africanbites.com
Amanda says
27 Nov, 2015 at 10:53 amI 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!
ImmaculateBites says
2 Dec, 2015 at 8:06 amYou would not regret it. My go to banana cake recipe.
Germaine says
27 Nov, 2015 at 10:22 amYum! Just yum!!