Island Jamaican Banana Bread

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Island Jamaican Banana Bread

 

Cooking spray

2 tablespoons stick butter or margarine, softened

2 tablespoons tub cream cheese, softened

1 cup sugar

1 large egg

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup mashed ripe bananas

1/2 cup milk

2 tablespoons dark rum or 1/4 teaspoon imitation rum extract

1/2 teaspoon grated lime rind

2 teaspoons lime juice

1 teaspoon vanilla extract

1/4 cup chopped pecans, toasted

1/4 cup flaked sweetened coconut

1/4 cup packed brown sugar

2 teaspoons butter

2 teaspoons lime juice

2 teaspoons dark rum or 1/8 teaspoon imitation rum extract

2 tablespoons chopped pecans, toasted

2 tablespoons flaked sweetened coconut

 

Preheat oven to 375 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray;

set aside.

 

Beat 2 tablespoons softened butter and cream cheese at medium speed of a mixer;

add 1 cup sugar, beating well. Add egg; beat well.

 

Combine flour, baking powder, baking soda, and salt; stir well. Combine banana

and next 5 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 1/4 cup pecans and 1/4 cup

coconut.

 

Pour batter into prepared pan; bake at 375 degrees F for 50 to 60 minutes or

until toothpick inserted in center comes out clean. Let cool in pan 10 minutes;

remove from pan. Let cool slightly on a wire rack.

 

Combine brown sugar and 2 teaspoons each butter, lime juice, and rum in a

saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat.

Stir in 2 tablespoons each pecans and coconut; spoon over loaf. Yield: 16

servings ( serving size: 1 slice ).

 

Injustice anywhere is a threat to

justice everywhere.

" Martin Luther King, Jr. "