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Caribbean Banana Nut Bread

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Tender and moist Caribbean Banana Nut Bread  smothered in a buttery brown sugar glaze – Cause it’s the Holidays

Caribbean Banana Nut Bread

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.

Caribbean Banana Nut Bread

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.

Caribbean Banana Nut 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.

Caribbean Banana Nut Bread

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!!!

Caribbean Banana Nut Bread

This may be a bit more sumptuous than your typical bread so feel free to serve it up as dessert, cause I do.

Enjoy!

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Caribbean Banana Nut Bread

Tender and moist Caribbean Banana Nut Bread smothered in a buttery brown sugar glaze-Cause it’s the Holidays
5 from 5 votes
Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins
Caribbean
Servings 7

Ingredients

  • 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

Brown Butter Glaze

  • 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

Instructions

  • 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.

Nutrition Information:

Calories: 618kcal (31%)| Carbohydrates: 83g (28%)| Protein: 6g (12%)| Fat: 29g (45%)| Saturated Fat: 15g (94%)| Cholesterol: 114mg (38%)| Sodium: 369mg (16%)| Potassium: 272mg (8%)| Fiber: 1g (4%)| Sugar: 59g (66%)| Vitamin A: 850IU (17%)| Vitamin C: 1.7mg (2%)| Calcium: 101mg (10%)| Iron: 1mg (6%)
Author: Immaculate Bites
Course: Breakfast
Cuisine: Caribbean
Keyword: baking, banana, bread, nuts
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Nutrition Facts
Caribbean Banana Nut Bread
Amount Per Serving
Calories 618 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 15g94%
Cholesterol 114mg38%
Sodium 369mg16%
Potassium 272mg8%
Carbohydrates 83g28%
Fiber 1g4%
Sugar 59g66%
Protein 6g12%
Vitamin A 850IU17%
Vitamin C 1.7mg2%
Calcium 101mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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In a small bowl, whisk together  mashed bananas, sour cream, rum 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,  lime zest 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.

Fold in the nuts.

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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

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Tender and moist Caribbean Banana Nut Bread smothered in a buttery brown sugar glaze

 

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Comments & Reviews

  2. Gcinile says

    Hi Immaculate great recipe, but I don’t understand the method you used to incorporate the butter into the dry ingredients, please do explain more, sorry am new to the world of baking.

    Reply

  5. Melanie says

    Just made this bread. It is delicious. I used whole wheat pastry flour and quinoa flour. I substituted coconut sugar for the white and brown sugar and used yogurt instead of sour cream. I also subbed Persian lime extra virgin olive oil for the butter and only used 2 1/2 oz. I did not use any glaze but can imagine it would take it to a whole new level. Thanks for all your recipes.

    Reply

  6. KayJ says

    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!

    Reply

  7. Cynthia says

    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 🙂

    Reply

    • ImmaculateBites says

      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.

      Reply

  8. Fatima says

    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

    Reply

  11. Philo says

    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.

    Reply

  14. Danya says

    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! 🙂

    Reply

  17. Shannon says

    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

    Reply