Southern Living's Toasted Coconut Cream Cheese Banana Nut Bread

This was published in Southern Living's Feb 2008 edition. It is a re-make of the original recipe contributed by Willie Monroe from Homewood, Alabama. This version cuts down some of the fat intake and still remains pretty good. Make sure you bake this in TWO 8X4 loaf pans. If you put this in one 10X4 loaf pan it wil be too much batter and will not bake through properly.

• Ready In: 1 hr 25 mins
• Serves: 8
• Yields: 2 loaves

Ingredients

• 1  cup pecans, divided
• 1⁄4 cup butter, softened
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1  cup sugar
• 2  large eggs
• 1 1⁄2 cups  cups whole wheat flour
• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup buttermilk
• 1 1⁄2 cups  mashed very ripe bananas (about 4 medium sized)
• 1⁄2 teaspoon vanilla extract

• For Topping

• 1⁄4 cup fat-free evaporated milk
• 2  tablespoons granulated sugar
• 2  tablespoons brown sugar
• 1  tablespoon butter
• 1⁄4 cup sweetened flaked coconut
• 1⁄2 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes. Remove and reserve 1/4 cup toasted pecans.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
3. Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
4. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla.
5. Spoon batter into 2 greased and floured 8X4 inch pans.
6. Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary.
7. Meanwhile, cook 1/4 cup cup fat free evaporated milk, 2 TBSP brown sugar and 1 TBSP butter in a small saucepan over medium heat, stirring constantly, 3 to 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup sweetened flaked coconut, reserved toasted pecans and 1/2 TSP vanilla extract.
8. Remove bread from oven; immediately spread tops lightly with coconut mixture. Broil 51/2 inches from heat 2-3 minutes or until topping starts to lightly brown Cool in pans on wire racks 20 minutes. Remove from pans to wire racks; cool 30 minutes before slicing.