Thursday, December 02, 2004

Carribean Banana Bread

Here's a banana bread recipe that takes a little more effort than the traditional BBread, but is well worth it. It makes a delicious treat for dessert, breakfast or a social gathering.

Trinidad Banana Bread

2 TBS softened butter
2 TBS softened cream cheese
1 cup sugar
1 lg egg
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup mashed ripe banana
1/2 c milk
2 tbsp dark rum or 1/4 tsp rum extract (Malibu Coconut Rum is great here)
1 tsp vanilla
1/4 cup chopped toasted pecans
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar

2 tsp. butter
2 tsp lime juice
2 tsp dark rum or 1/8 tsp rum extract
2 tbsp chopped toasted pecans
2 tbsp flaked sweetened coconut

Preheat oven to 375. Coat an 8x4-inch loaf pan with cooking spray; set aside. Beat 2 tbsp 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; mix after each addition. Stir in 1/4 c pecans and 1/4 c coconut. Pour batter into prepared pan; bake at 375 for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

Combine brown sugar and 2 tsp each butter, lime juice and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tbsp each pecans and coconut; spoon over loaf. Serve alone, or for added decadence, serve with whipped cream or ice cream

1 comment:

Anonymous said...

This EXACTLY what I was looking for. Thank you.