JAMAICAN COCONUT-RUM BANANA BREAD

JAMAICAN COCONUT-RUM BANANA BREAD image

Yield 1 loaf

Number Of Ingredients 16

2 tbsp. plus 2 tsp. butter
2 tbsp. cream cheese
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 cup mashed ripe banana (1-2 bananas)
½ cup milk (fat-free or reduced fat)
2 tbsp. plus 2 tsp. dark rum
½ tsp. grated lime zest
4 tsp. fresh lime juice, divided
1 tsp. vanilla extract
¼ cup plus 2 tbsp. chopped toasted pecans
¼ cup plus 2 tbsp. flaked sweetened coconut
¼ cup packed brown sugar

Steps:

Preheat oven to 375. Beat 2 tbsp. butter and cream cheese in an electric mixer until fluffy. Add 1 cup granulated sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda, and generous pinch of salt in a medium bowl, stirring well. In a separate bowl, combine banana, milk, 2 tbsp. rum, lime zest, ,2 tsp. lime juice, and vanilla. Add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in ¼ cup chopped pecans and ¼ cup coconut. Pour batter into a buttered 8x4 inch loaf pan. Bake for 1 hour or until a skewer inserted into center of cake comes out clean. Cool in pan on a rack for 10 minutes, then remove from pan to continue cooling on rack. Meanwhile, combine brown sugar, 2 tsp. butter, 2 tsp. lime juice, and 2 tsp. rum in a small saucepan. Bring to a simmer over medium heat. Cook 1 minute, stirring constantly. Remove from heat. Stir in 2 tbsp. pecans and 2 tbsp. coconut. Spoon mixture over loaf. Let topping set before serving.