Receta Sunday Recipe Rewind: Jammin' Jamaican Banana Bread
This is a fun variation of a banana bread recipe. Banana definitely takes a back burner to the citrus flavors. The lime, lemon, and the rum, are the flavors that pop out. The brown sugared cocoanut on top complete this bread.
- 2 tablespoons
- unsalted butter, softened
- 2 tablespoons
- cream cheese
- 1 cup white
- sugar
- 1 egg
- 2 cups
- all-purpose flour
- 2 teaspoons
- baking powder
- 1/2 teaspoon
- baking soda
- 1/8 teaspoon
- salt
- 1 cup banana,
- mashed and over ripe
- 1/2 cup milk
- 2 tablespoons
- dark rum (or rum flavoring)
- 1/2 teaspoon
- lime zest
- 2 teaspoons lime
- juice
- 1 teaspoon
- vanilla extract
- 1/4 cup pecans,
- chopped and toasted
- 1/4 cup flaked
- coconut
- Glaze:
- 1/4 cup brown
- sugar
- 2 teaspoons
- unsalted butter
- 2 teaspoons lime
- juice
- 2 teaspoons dark
- rum (or rum flavoring)
- 2 tablespoons
- chopped toasted pecans
- 2 tablespoons
- flaked coconut
1.
Preheat
oven to 350°F Lightly grease loaf pan.
2.
Beat
together 2 tablespoons of softened butter and cream cheese in a large bowl
until fluffy. Slowly beat in sugar until well combined. Add the egg and mix
well.
3.
Sift
together the flour, baking powder, baking soda, and salt in a separate bowl.
4.
In
a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest,
lime juice, and vanilla extract; stir well.
5.
Pour
1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed
bananas. Continue with another 1/3 of the flour, followed by the remaining
banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4
cup coconut flakes.
6.
Pour
the mixture into the loaf pan and bake until a toothpick inserted into the
center comes out clean, about one hour. When finished, cool for 10 minutes in
the pan, remove, and finish cooling on a wire rack.
7.
After
you take the banana bread out of the oven, prepare the topping by stirring
together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum
in a small saucepan over medium-high heat. Bring to a simmer stirring
constantly; cook until the sugar has dissolved and the mixture is smooth, about
one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2
tablespoons coconut. Spoon this topping over the loaf while still warm. The
topping will harden slightly when the loaf cools.
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