Leezacooks247's Blog

Growing up in Jamaica I dont  remember having banana bread. When I found this recipe  I knew I had to try it. I tweaked it a bit, because I had to. I left out the nuts because I hate when I bite into a cake or bread I’m biting into something crunchy. Very easy recipe.

                                                                                                           

 

There’s a topping for this recipe and as you can see in the picture I left it off. It taste fabulous and you would have never known that it was missing a topping.

 

 

 

 

 

 

ingredients

• 2 tablespoon unsalted butter
• 2 tablespoon cream cheese
• 1 cup white sugar
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 cups mashed ripe banana
• 1/2 cup milk
• 2 tablespoon dark rum (or rum flavoring)
• 1/2 teaspoon lime zest
• 2 teaspoon lime juice
• 1 teaspoon vanilla extract
• 1/4 cup chopped toasted pecans( omitted)
• 1/4 cup flaked coconut(omitted)
• 2 8″ loaf pan

ingredients for Topping

• 1/4 cup brown sugar
• 2 teaspoon unsalted butter
• 2 teaspoons lime juice
• 2 teaspoons dark rum or rum flavoring
• 2 tablespoon chopped toasted pecans
• 2 tablespoon flaked coconut

1. Pre-heat oven to 375 degrees F (190 degree
2. Lightly grease two 8 x 4 inch loaf pans
3. Beat 2 tablespoon butter and cream cheese into a large bowl until fluffy. Slowly beat in sugar until incorporated. Add the egg and mix well. Sift together the flour, baking soda, baking powder and salt in a separate bowl.
4. In a separate bowl mix bananas, milk, 2 tablespoon rum, lime zest, lime juice and vanilla extract. mix well.
5. Pour 1/3 of the flour mixture into the butter and mix. Mix in 1/2 of the mashed bananas.  Combine with another 1/3 of the flour followed by the remaining banana mixture and finally the remaining flour.
6. Fold in 1/4 cup pecans and 1/4 cup coconut flakes,
7. Pour the mixture into the loaf pan and bake for 1 hour or until the toothpick comes out dry ( The ones that I made were done in 40 minutes)
8. When finished, cool for 10 minutes in the pan.  Remove and let it finish cooling on a wire rack.

To make the topping:

1. Prepare the topping by stirring together the brown sugar, remaining butter, lime juice, lime zest and rum. Simmer over medium high heat, stirring constantly. Cook until the sugar has dissolved and the mixture is smooth. This will take about 1 minute.
2. Remove pan from heat and stir in 2 tablespoons of pecan and coconut flakes
3. Spoon this topping over the bread while it’s still warm. the topping will harden a bit as the bread cools