Jammn Jamaican Puddn Food

WE BE JAMMIN' JAMAICAN BANANA BREAD

We Be Jammin' Jamaican Banana Bread image

Delicious and exotic twist on the common and bland banana bread. So good you will never bake another run-of-the-mill banana bread! Serve and watch the happy faces!

Provided by B. Painter

Categories Breakfast and Brunch Breakfast Bread Recipes

Time 2h45m

Yield 24

Number Of Ingredients 22

Ingredients

2 tablespoons unsalted butter, softened
2 tablespoons cream cheese
1 cup white sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
⅛ teaspoon salt
1 cup mashed overripe bananas
½ cup milk
2 tablespoons dark rum, or rum flavoring
½ teaspoon lime zest
2 teaspoons lime juice
1 teaspoon vanilla extract
¼ cup chopped toasted pecans
¼ cup flaked coconut
¼ cup brown sugar
2 teaspoons unsalted butter
2 teaspoons lime juice
2 teaspoons dark rum, or rum flavoring
2 tablespoons chopped toasted pecans
2 tablespoons flaked coconut

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 22 g, Cholesterol 12.9 mg, Fat 3.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 92 mg, Sugar 12.5 g

JAMAICAN CORNMEAL PUDDING

Jamaican Cornmeal Pudding image

Make and share this Jamaican Cornmeal Pudding recipe from Food.com.

Provided by Debbie R.

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups yellow cornmeal
3/4 cup all-purpose flour
2 1/4 cups brown sugar
5 cups thick coconut milk
1/2 teaspoon mixed spice
1 1/2 teaspoons salt
1 1/2 teaspoons grated nutmeg
1/2 cup raisins
1/2 cup shredded coconut
1/2 cup strong coconut milk
4 tablespoons granulated sugar (heaping)
1 dash cinnamon
1 dash vanilla

Steps:

Sift together flour and cornmeal.
Blend together sugar, salt, nutmeg, mixed spice and coconut milk. Add to the cornmeal mixture, stirring until there are no lumps. Pour into a greased pan.
Coat raisins with a little flour and sprinkle into mixture. Sprinkle shredded coconut on top. Dot generously with butter or margarine. Bake in a moderately-hot oven 350F for 15 minutes or until set.
Combine all ingredients for the custard, and pour it on top of the cornmeal pudding. Bake for another 30 to 45 minutesr or until set. Cool and serve.

JAMAICAN SWEET POTATO PUDDING

Jamaican Sweet Potato Pudding image

Taken from the Enid Donaldson cookbook. Hell a top, Hell a bottom Hallelujah in the middle! This is a Jamaican riddle and most people know that the answer is a delicious sweet potato pudding, baked in an iron dutch pot or dutch oven with live coals in the bottom of the coal stove and also on the top of the dutch pot. The pudding cooks at the top and at the bottom at the same time. The delicious hallelujah is best liked when the top, called a 'sof pon top', is softer than the rest of the pudding.

Provided by CT07315

Categories Dessert

Time 1h45m

Yield 1 pudding, 12 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs sweet potatoes, grated
1/4 lb yam, grated
1/2 cup flour
1/4 lb raisins
1 teaspoon baking powder
6 ounces evaporated milk (half tin)
5 cups coconut milk (2 coconuts)
1 cup brown sugar
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup sherry wine
1/4 cup rum
1 ounce butter (melted)

Steps:

1. Preheat oven to 350°F
2. Mix grated potato, yam, flour, raisins and baking powder.
3. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter.
4. Pour milk mixture into potato mixture and beat until smooth.
5. Pour into a greased 9-inch pan.
6. Rest mixture about half hour.
7. Bake at 350°F about 1 to 1 1/2 hours until centre is set.

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