Jamaican Banana Bread

After a recent trip to Jamaica I did some searching for recipes on the internet and came across this one from the "Just a pinch" website and decided to try it. It just happened that I had all the ingredients and I am sure glad I did. Very moist and flavorful.

Ingredients

2 Tbsp butter, softened or margarine
2 Tbsp. cream cheese, room temperature
1 cup sugar
1 large egg
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup 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 cup walnuts/pecans, chopped
1/4 coconut, flaked sweetened
cooking spray

Topping:

1/4 cup 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 or walnuts, chopped
2 Tbsp shredded coconut, sweetened

Instructions

Preheat oven to 350. Coat an bread loaf pan with cooking spray; set aside.

In large bowl: Beat 2 Tbsp.. butter & cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.

In Separate bowl: Combine flour, baking powder, baking soda, and salt; stir well.

In another separate bowl: Combine banana and next five ingredients (banana through vanilla); stir well.

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.

Pour batter into prepared pan; bake at 350 for 50-60 minutes. Let cool in pan for 10 minutes; remove from pan. Let cool slightly on wire rack

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 Tbsp. each pecans/walnuts and coconut; spoon over loaf.

Wrap in Tin foil, best after the next day.

Link to Recipe: Jamaican Banana Bread

You will need a cup of ripe mashed bananas (approx. 2 bananas)

In large bowl: Beat 2 Tbsp.. butter & cream cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.

In Separate bowl: Combine flour, baking powder, baking soda, and salt; stir well.

In another separate bowl: Combine banana and next five ingredients (banana through vanilla); stir well.

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 and pour into the loaf pan and bake as instructed.

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. 

Cook 1 minute; stir constantly. Remove from heat. 

Stir in 2 Tbsp. each pecans/walnuts and coconut.

Remove loaf from oven and let cool in pan for 10 minutes.

 Remove from pan and spoon topping over loaf.

Wrap in Tin foil, best after the next day.