May09thTue Jamaican Banana Bread

Waste not, want not … and what better way not to waste than to use over ripe, extra sweet bananas to make Jamaican Banana Bread. A delicious, highly addictive, crowd pleasing, sweet bread. Loaded with the flavours of the island including nutmeg, cinnamon, rum and coconut, this dessert is best served warm with a side of Blue Mountain Coffee ice cream.

Serves 24

2 tbsp. unsalted butter, softened
2 tbsp. cream cheese
1 cup white sugar
1 egg
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt, powdered nutmeg and cinnamon
1 cup mashed overripe bananas
1/2 cup milk
2 tbsp. dark rum, or rum flavouring
1/2 tsp. lime zest
2 tsp. lime juice
1 tsp. vanilla extract
1/4 cup chopped toasted pecans
1/4 cup flaked coconut

Topping
1/4 cup brown sugar
2 tsp. unsalted butter
2 tsp. lime juice
2 tsp. dark rum, or rum flavoring
2 tbsp. chopped toasted pecans
2 tbsp. flaked coconut

Method
Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
In a standing mixer, beat together 2 tablespoons of softened butter and cream cheese until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well.
Separately sift all the dry ingredients together: the flour, baking powder, baking soda, and salt.
In a different bowl, mix together the wet ingredients: the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well.
Pour 1/3 of the dry ingredients mixture into the butter mixture and mix well. Add 1/2 of the wet mixture. Continue with another 1/3 of the dry, followed by the remaining wet mixture, and finally the remaining dry. 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.


For the Icing:
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.