Caribbean Coconut Banana Bread Food

CARIBBEAN BANANA BREAD

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

Steps:

• 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.

BANANA COCONUT LOAF

Ingredients:

• 2 eggs
• 1 cup white sugar
• ½ cup butter, melted
• 1 cup mashed bananas
• ½ teaspoon almond extract
• 1 ½ cups all-purpose flour
• ½ cup flaked coconut
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup chopped walnuts
• ½ cup maraschino cherries, chopped

Steps:

• Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
• Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

WE BE JAMMIN' JAMAICAN BANANA BREAD

Ingredients:

• 2 tablespoons unsalted butter, softened
• 2 tablespoons cream cheese
• 1 cup white sugar
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• 1 cup mashed overripe bananas
• ½ cup milk
• 2 tablespoons dark rum, or rum flavoring
• ½ teaspoon lime zest
• 2 teaspoons lime juice
• 1 teaspoon vanilla extract
• ¼ cup chopped toasted pecans
• ¼ cup flaked coconut
• ¼ cup brown sugar
• 2 teaspoons unsalted butter
• 2 teaspoons lime juice
• 2 teaspoons dark rum, or rum flavoring
• 2 tablespoons chopped toasted pecans
• 2 tablespoons flaked coconut

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
• Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
• Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
• After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.