Easy Jamaican Cookbook: 50 Unique and Authentic Jamaican Recipes (Jamaican Cookbook, Jamaican Recipes, Jamaican Cooking, West Indian Cookbook, West Indian Recipes, West Indian Cooking Book 1) by Chef Maggie Chow

Author:Chef Maggie Chow [Maggie Chow, Chef]
Language: eng
Format: epub
Publisher: BookSumo
Published: 2015-08-16T04:00:00+00:00

Glaze:

1/4 C. brown sugar

2 tsps unsalted butter

2 tsps lime juice

2 tsps dark rum, or rum flavoring

2 tbsps diced toasted pecans

2 tbsps flaked coconut

Directions

Coat 2 bread pans with oil and then set your oven to 375 degrees before doing anything else.

Get a bowl and combine your cream and 2 tbsps of butter. Then gradually add in your sugar and mix everything together.

Now add in the eggs.

Get a 2nd bowl, combine: salt, flour, baking soda, and baking powder.

Get a 3rd bowl, mix: vanilla extract, bananas, lime juice, milk, lime zest, and rum (2 tbsps).

Now combine all three bowls gradually then mix the contents very well for at least 5 mins.

Now add 1/4 a C. of the following: coconut flakes and pecans.

Evenly divide the mix between your bread pans and cook them for 65 mins in the oven.

Get the following gently boiling while stirring: 2 tbsps rum, brown sugar, lime juice, and the rest of the butter.

Cook this mix for about 2 mins until the sugar is fully incorporated. Shut the heat and add 2 tbsps of coconut and 2 tbsps pecans.

Spread the glaze over your bread and then serve.

Enjoy.

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