A delicious and tropical twist on the common and bland banana bread So good you will never bake another runofthemill banana bread Serve and watch the happy faces
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs 45 mins
Ingredients
Instructions
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.
