You should not travel to Jamaica before you can think of eating Jamaican banana bread. This is how we can prepare it in any part of the world.
Ingredients
- 9 ounces all-purpose flour (about 2 cups)
- 2 teaspoons baking powder
- Cooking spray
- 2 tablespoons butter, softened
- 2 tablespoons tub light cream cheese, softened
- 1 cup sugar
- 1 large egg 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans, toasted
- 1/4 cup flaked sweetened coconut
- 1/4 cup packed brown sugar
- 1 cup mashed ripe banana
- 1/2 cup fat-free milk
- 2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
- 1/2 teaspoon grated lime rind
- 2 teaspoons lime juice
- 2 teaspoons butter
- 2 teaspoons fresh lime juice
- 2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
- 2 tablespoons chopped pecans, toasted
- 2 tablespoons flaked sweetened coconut
Preparation
1. You should preheat oven to 375°. The next thing to do is to coat an 8 x 4-inch loaf pan with cooking spray; set aside.
2. The next thing to do is to place 2 tablespoons softened butter and cheese in a large bowl; beat with a mixer at medium speed until well blended. Add 1 cup sugar, beating well. Add egg; beat well.
3. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir with a whisk. Combine banana and next 5 ingredients (through vanilla); stir well. Add flour mixture and banana mixture alternately to butter mixture. Stir in 1/4 cup pecans and 1/4 cup coconut.
4. Pour batter into prepared pan; bake at 375° 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.
5. 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.
