Name: Caribbean Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf, 12 serving(s)
Ingredients: 2 tablespoons butter, softened; 2 tablespoons light cream cheese, softened (tub type); 1 cup sugar; 1 large egg; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 1 cup banana, mashed (ripe); 1/2 cup skim milk; 1 teaspoon vanilla; 2 tablespoons dark rum (or 1/4 teaspoon rum extract); 1/4 cup pecans, toasted and chopped; 1/4 cup sweetened flaked coconut; 1/4 cup brown sugar, packed; 2 teaspoons butter; 2 teaspoons lime juice; 2 teaspoons dark rum (or 1/8 teaspoon rum extract); 2 tablespoons pecans, toasted and chopped; 2 tablespoons sweetened flaked coconut

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Recipe by diner524

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Caribbean Banana Bread created by PanNan

Found this on-line at recipeisland.com/caribbean recipes and am posting it for ZWT. It sounds delicious and more like a dessert. I am not a fan of coconut, so would leave that out!!

Ready In:: 1hr 15mins
Serves:
Yields:
Units:

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ingredients

2 tablespoons butter, softened
2 tablespoons light cream cheese, softened (tub type)
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
¹⁄₂ teaspoon baking soda
¹⁄₈ teaspoon salt
1 cup banana, mashed (ripe)
¹⁄₂ cup skim milk
1 teaspoon vanilla
2 tablespoons dark rum (or 1/4 teaspoon rum extract)
¹⁄₄ cup pecans, toasted and chopped
¹⁄₄ cup sweetened flaked coconut
Topping
¹⁄₄ cup brown sugar, packed
2 teaspoons butter
2 teaspoons lime juice
2 teaspoons dark rum (or 1/8 teaspoon rum extract)
2 tablespoons pecans, toasted and chopped
2 tablespoons sweetened flaked coconut

directions

Preheat the oven to 375 degrees F. Coat an.
8 x 4 inch loaf pan with cooking spray and.
set aside. Beat 2 tablespoons of margarine.
and cheese at medium speed of a mixer, add.
1 cup sugar, beating well, add egg and beat well.
Combine the flour, baking powder, baking soda with salt in a separate bowl, stir well. In a separate bowl, combine the banana, milk, vanilla and 2 tbls rum.
Next add flour mixture to creamed mixture.
alternating with the banana mixture, mix.
after each addition. Next stir in 1/4 cup.
pecans and 1/4 cup of coconut.
Pour batter into prepared pan; bake at 375.
degrees F. for 60 minutes. Let cool in pan.
for 10 minutes, remove from the pan Let it.
cool slightly on a wire rack.
Combine brown sugar along with 2 teaspoons.
each margarine with the lime juice and rum.
right into the sauce pan and bring it to a.
simmer.
Cook for 1 minute, stir constantly. Remove.
from heat and stir in 2 tablespoon of each.
pecans and the coconut spoon over the loaf.

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RECIPE MADE WITH LOVE BY

@diner524

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@diner524

Contributor

"Found this on-line at recipeisland.com/caribbean recipes and am posting it for ZWT. It sounds delicious and more like a dessert. I am not a fan of coconut, so would leave that out!!"

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photo by PanNan

8/8/2016

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review by PanNan

8/8/2016

I selected this recipe for Culinary Quest 3 and am very glad I did. The flavors of the rum, coconut, pecans and the very moist buttery topping with a limey tang was very unusual but absolutely delicious.

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photo by Leggy Peggy

8/1/2016

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review by Leggy Peggy

8/1/2016

Fabulous quick bread. I made as written except to add a bit of cinnamon. I'm not a big fan of rum so next time I would halve the amount added, but that's just personal opinion. Thanks for posting.

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review by LifeIsGood

8/1/2016

Yummy banana bread with a twist! I really loved the coconut and rum flavors. The bread was moist and flavorful. Great topping! Thank you!

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