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Home / Baking

Caribbean Banana Nut Bread

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Author: Imma Published:11/27/2015Updated:5/19/2021
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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
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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 6 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: Imma
Course: Breakfast
Cuisine: Caribbean
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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.

 

IMG_3631

In a small bowl, whisk together  mashed bananas, sour cream, rum and vanilla  until smooth; set aside.

IMG_3625

Blend together all the dry ingredients using a hand mixer- sugar, baking powder, baking soda, nutmeg,  lime zest and salt

IMG_3636

Then, add butter to the dry mixture until fully incorporated, gradually add wet ingredients

IMG_3641

Continue mixing for about 2 minutes until dry ingredients are fully incorporated.

Caribbean Banana Nut Bread

Fold in the nuts.

IMG_3644

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

IMG_3646

IMG_2284

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

 

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Comments & Reviews
  1. Linda says

    Posted on 10/23 at 5:29PM

    5 stars
    This recipe was amazing!! I forgot to add the lime zest but will do so the next time. I used 1/2 cup brown sugar for the glaze and it turned out fine. The bread is moist, flavorful, and taste like heaven in your mouth. Thank you for sharing your amazing culinary gifts.

    Reply
    • ImmaculateBites says

      Posted on 10/24 at 8:55AM

      Hi Linda! You are welcome, I am happy you loved them!

      Reply
  2. Gcinile says

    Posted on 9/30 at 12:54PM

    Great recipe Imma, one question is the butter supposed to be melted or room temperature, thanks

    Reply
  3. Gcinile says

    Posted on 9/26 at 10:18AM

    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
    • ImmaculateBites says

      Posted on 9/27 at 4:56PM

      Hello ! Slowly mix in the butter, using a wooden spoon.

      Reply
  4. Diana says

    Posted on 5/2 at 12:03PM

    5 stars
    The best I have made!

    Reply
    • ImmaculateBites says

      Posted on 5/2 at 12:11PM

      Awesome! Thanks.

      Reply
  5. Melanie says

    Posted on 4/17 at 12:21PM

    5 stars
    Forgot to rate previously.

    Reply
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