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Maria Jamaican banana bread


Tia Maria dipping rum sauce:

  • 450 grams cream cheese, softened
  • 1/2 cup (125 milliliters) 35% heavy cream
  • 1 cup (250 milliliters) condensed milk
  • 2 teaspoons (10 milliliters) pure vanilla extract
  • 1/2 cup (125 milliliters) Tia Maria

Banana bread:

  • 1 can canola nonstick spray
  • 1/2 cup (125 milliliters) butter softened
  • 1 cup (250 milliliters) dark brown sugar
  • 2 eggs
  • 2 cups (500 milliliters) all-purpose flour
  • 1/2 teaspoon (2 milliliters) salt
  • 2 teaspoons (10 milliliters) baking powder
  • 1/2 teaspoon (2 milliliters) baking soda
  • 2 teaspoons (10 milliliters) vanilla
  • 1/3 cup (80 milliliters) buttermilk
  • 1/2 cup (125 milliliters) Tia Maria Coffee Liquer
  • 3 very ripe bananas, mashed
  • 1/2 cup (125 milliliters) whole pecans


Dipping rum sauce:

  1. To prepare the sauce, add all ingredients to the bowl of a food processor and purée until smooth. Set aside.  

Banana bread:

  1. Preheat oven to 350˚F (180˚C). Coat a 23.5 x 15.2 centimeter loaf pan with nonstick spray and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer), cream the butter with sugar. Add the eggs.
  3. In another large bowl, add dry ingredients and mix.  Fold the flour mixture into the creamed sugar, one cup at a time with a spatula.
  4. In a small dish, whisk together vanilla, buttermilk and liquer.  Add to the flour mixture and mix well.  Mash the bananas with a fork, fold the bananas into the batter.
  5. Pour batter into the loaf pan and level, place pecans on top (optional). Bake on the center rack of the oven for approximately 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the bread cool on a wire rack for ten minutes.
  7. Serve at once with the dipping sauce on the side or pour over the bread for an appealing display.

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