Wednesday, June 10, 2009

Jamaican Banana Bread

Banana bread is such a popular recipe and an absolute favorite to munch on. The aroma drifting throughout the house in the last 5 minutes of baking, combined with removing and drooling over how moist and wonderful the first slice will true down home baking. Maybe spreading a hint of softened cream cheese over the surface or eating the first slice with nothing but the true flavor of the bread is making me want to go and toast another slice.
The Jamaican banana bread is slightly different then what I have seen as a norm. Freshly squeezed lime juice, a smidgen of dark rum, a little lime peel, and a few flakes of sweetened coconut all combine to add flavor and texture and bring the already wonderful banana bread to new, flavorful heights.
The topping is easy and quick and adds so much to the overall beauty of the bread. I made a loaf as part of the breakfast menu for my family, the day of my little girl's high school graduation party. The few leftover slices have been toasted and smothered with butter before work...very tasty!

Jamaican Banana Bread

2 T. butter, softened
2 T. (low fat) cream cheese, softened
1 cup granulated sugar
1 large egg
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup mashed ripe banana
1/2 cup milk
2 T. dark rum (or 1/4 tsp imitation rum extract and 2 T. water)
1/2 tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
1/4 cup chopped pecans, toasted
1/4 flaked sweetened coconut

1/4 cup packed brown sugar
2 tsp butter
2 tsp lime juice
2 T. dark rum (or 1/4 tsp imitation rum extract and 2 T. water)
2 T. chopped pecans, toasted
2 T. flaked sweetened coconut

Preheat oven to 375ºF.
To prepare the bread, beat 2 Tablespoons butter and cream cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.

Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well.

Combine banana and next 5 ingredients (banana through vanilla) stirring well. Add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition.

Stir in 1/4 cup chopped pecans and 1/4 cup coconut.

Pour batter into a loaf pan coated with cooking spray, bake at 375ºF for 1 hour.
Cool in pan 10 minutes, remove from pan. Cool slightly on a wire rack.

To prepare topping:
Combine brown sugar and 2 tsp 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 pecan and coconut, spoon over loaf.


Emile Zola@life said...

wah, again another great job, I think I'm able to try this since all ingrediants are easily found in my place here. Thanks for sharing.

Shandy said...

Emile, thank you so much! You are such a talented cook and I feel great knowing I can share a recipe that you can get the ingredients for =).

Amanda said...

Sounds truly wonderful! I just made some banana upside down muffins that were delicious, hope to blog about those soon :)