Jamaican Banana Bread

I've spent a fair amount of time looking for the perfect banana bread recipe. Many I find, are too dry, while others are almost mushy they are so moist. I want a bread that slices nicely and needs nothing added to it. When I found this recipe in Cooking Light many years ago, I began adapting it. I really like the mixture of flavors here. I hope you do to!

Jamaican Banana Bread


One medium size ripe banana yields about 1/2 cup

2 T. butter, softened
2 T. tub style cream cheese, softened (I used Honey Nut in this loaf, because it  was what I had)
1 c. demerara sugar
1 large egg
2 c. all-purpose unbleached flour
2 t. baking powder
1/2 t. baking soda
1/8 t. salt
1 c. banana, ripe; mashed
1/2 c. skim milk
1/4 t. rum extract
2 t. lime juice, fresh or bottled
1 t. vanilla extract
1/4 c. pecans, chopped
1/4 c. coconut flakes
Topping:
1/4 c. demerara or brown sugar
2 t. butter
2 t. lime juice
1/8 t. rum extract
2 T. pecans, chopped
2 T. coconut flakes

Preheat oven to 375 degrees. Coat a loaf pan with cooking spray. Beat butter and cream cheese until smooth; add 1 cup sugar, beating well. Add egg; beat well. Combine flour through salt in a separate bowl. In another bowl, combine bananas through vanilla; stir. Add flour mixture to creamed mixture, alternating with banana mixture. Mix well after each addition. Stir in pecans and coconut flakes. Pour batter into prepared pan. Bake for 60 mins. (mine was done in just over 50 -- so keep an eye on it!). Let cool slightly on wire rack. Combine brown sugar, butter, lime juice and rum in saucepan; bring to a simmer. Cook 1 min.; stirring constantly. Remove from heat. Stir in pecans and coconut flakes; spoon over loaf.

About 16 slices.

Happy Eating!