JAMAICAN BANANA BREAD

JAMAICAN BANANA BREAD image

Yield 15 slices

Number Of Ingredients 23

2 Tablespoons butter, softened
2 Tablespoons (1 oz) soft cream cheese
1 cup granulated sugar
1 large egg
2 cups all-purpose, unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe bananas (about 3)
1/2 cup milk
2 Tablespoons dark rum
1/2 teaspoon grated lime rind
2 teaspoons fresh lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
Topping:
1/4 cup packed brown sugar
2 teaspoons butter
2 teaspoons lime juice
2 teaspoons dark rum
2 Tablespoons chopped pecans
2 Tablespoons flaked sweetened cocount

Steps:

1. Preheat oven to 375 degrees. 2. To prepare bread, beat 2 Tablespoons butter and cream cheese at medium speed of a mixer; add granulated sugar, beating well. Add egg; beat well. 3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Combine banana and the next 5 ingredients. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut. 4. Pour batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 375 degrees for one hour. Cool in pan 10 minutes, and remove from pan. Cool slightly on a wire rack. 5. To prepare topping, combine brown sugar and 2 teaspoons each butter, lime juice, and rum in a saucepan, bring to a simmer. Cook 1` minute, stirring constantly. Remove from heat. Stir in 2 Tablespoons each pecans and coconut,; spoon over loaf.