we be jammin' jamaican banana bread

Ingredients

• Servings: 2
• 2 tablespoons unsalted butter, softened
• 2 tablespoons cream cheese
• 1 cup white sugar
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup mashed overripe bananas
• 1/2 cup milk
• 2 tablespoons dark , or flavoring
• 1/2 teaspoon lime zest
• 2 teaspoons lime juice
• 1 teaspoon vanilla extract
• 1/4 cup chopped toasted pecans
• 1/4 cup flaked coconut
• topping
• 1/4 cup brown sugar
• 2 teaspoons unsalted butter
• 2 teaspoons lime juice
• 2 teaspoons dark , or flavoring
• 2 tablespoons chopped toasted pecans
• 2 tablespoons flaked coconut

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 2 hrs 45 mins


• 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 , 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 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.