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Jamaican Banana Bread



  • 2 tablespoons margarine, softened
  • 2 tablespoons light cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup mashed ripe bananas
  • 1/2 cup skim milk
  • 2 tablespoons dark rum or 1/4 teaspoon rum extract
  • 1/2 teaspoon grated lime rind
  • 2 teaspoons lime juice
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup flaked, sweetened coconut


  • 1/4 cup packed brown sugar
  • 2 teaspoons margarine
  • 2 teaspoons lime juice
  • 2 teaspoons dark rum or 1/8 teaspoon rum extract
  • 2 tablespoons chopped pecans, toasted
  • 2 tablespoons flaked, sweetened coconut

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  1. Heat oven to 375 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray. Set aside.
  2. Bread: Beat margarine and cream cheese at medium speed with electric mixer; add sugar, beating well. Add egg; beat well.
  3. Combine flour, baking powder, baking soda and salt; stir well. Combine banana, milk, rum, line rind, lime juice and vanilla extract; stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in pecans and coconut.
  4. Pour batter into prepared pan; bake for 60 minutes.
  5. Let cool in pan for 10 minutes; remove from pan. Let cool slightly on wire rack.
  6. Topping: Combine brown sugar, margarine, lime juice and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in pecans and coconut; spoon over loaf.