Jamaican Banana Bread Recipe | Caribbean Recipes
How to prepare "jamaican banana bread"
jamaican banana bread
2 tablespoons margarine, softened
2 tablespoons light cream cheese, softened
1 cup granulated 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 skim milk
2 tablespoons dark rum or 1/4 teaspoon 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
preheat oven to 375 degrees f. coat an 8 x 4-inch loaf pan with cooking spray. set aside.
beat margarine and cream cheese at medium speed with electric mixer; add sugar, beating well. add egg; beat well.
combine flour, baking powder, baking soda and salt; stir well. combine banana, milk, rum, line rind, lime juice and vanilla extract; stir well. add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. stir in pecans and coconut. pour batter into prepared pan; bake for 60 minutes.
let cool in pan for 10 minutes; remove from pan. let cool slightly on wire rack.
topping
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked, sweetened coconut
combine brown sugar, margarine, lime juice and rum in saucepan; bring to a simmer. cook 1 minute; stir constantly. remove from heat. stir in pecans and coconut; spoon over loaf.
