Fresh bananas, Hawaiian pineapple and premium dark Jamaican rum make this jam a true tropical delight. Makes an awesome peanut butter and jam sandwich. Fill crepes with jam and ricotta cheese. Layer cake with jam and fresh sliced strawberries and top with fresh whipped cream. Top pancakes or waffles and sprinkle with nuts. Ingredients: Fresh sliced banana, cane sugar, crushed Hawaiian pineapple, fresh lemon juice, premium dark Jamaican rum. NET WT. 9 OZ. (255g)

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BANANA COCONUT CRUMB CAKE

INGREDIENTS: 
1 ¼ cup unbleached flour 
1/3 cup granulated sugar 
1/3 cup packed brown sugar 
¼ teaspoon ground allspice 
1/8 teaspoon salt 
¼ cup chilled stick butter 
¾ teaspoon baking powder 
½ teaspoon baking soda 
½ cup Earth & Vine Provisions Banana Rum Pineapple Jam 
3 teaspoon milk 
1 egg 
½ cup sweetened coconut flakes 
1 teaspoon water 
Cooking spray for pan 

PREPARATION: 
Preheat oven to 350 degrees. In a medium-large bowl combine flour, sugars, allspice and salt. 
Cut in butter with a pastry blender until mixture resembles coarse meal. Reserve and set aside ½ cup of flour mixture for topping. 
Combine flour mixture, baking powder and baking soda, add Banana Rum Pineapple Jam, milk and egg until blended. 
Coat an 8 inch round cake pan or 9 inch spring form pan with cooking spray, spoon in batter. 
Combine reserved flour mixture with coconut and water with a fork just until mixed. 
Sprinkle coconut crumb mixture over batter. Bake for 30 minutes or until toothpick comes out clean. Cool and serve with fresh whipped cream or vanilla ice cream. 
Serves 6 to 8.