JAMAICAN BANANA BREAD

Jamaican Banana Bread image

Provided by Barb Mack

Time 1h35m

Number Of Ingredients 24

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2 Tbsp butter, softened or margarine
2 Tbsp cream cheese, room temperature
1 c sugar
1 large egg
2 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 c ripe and mashed banana
1/2 c skim milk
2 Tbsp dark rum or 1/4 tsp of rum extract
1/2 Tbsp lime peel, grated/ zested
2 tsp fresh lime juice
1 tsp vanilla extract
1/4 c pecans, chopped
1/4 c coconut, flaked sweetened
cooking spray
TOPPING
1/4 c brown sugar, lightly packed
2 tsp butter
2 tsp lime juice
2 tsp dark rum or 1/8 tsp of rum extract
2 Tbsp pecans, chopped
2 Tbsp coconut, flaked and sweetened

Steps:

1. Preheat oven to 350. Coat an 8x4" loaf pan with cooking spray; set aside
2. In XLarge Bowl: Beat 2 Tbl. Butter & cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.
3. In Separate bowl: Combine flour, baking powder, baking soda, and salt; stir well.
4. In another separate bowl: Combine banana and next five ingredients (banana through vanilla); stir well.
5. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in ¼ cup pecans and ¼ cup coconut.
6. Pour batter into prepared pan; bake at 375 for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on wire rack
7. TOPPING: Combine brown sugar and 2 tsp. Each butter, lime juice, and rum in a sauce pan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 Tbl. Each pecans and coconut; spoon over loaf. Wrap in Tin foil, best after the next day ..if you can wait that long!