We Be Jammin' Jamaican Banana Bread

Name: We Be Jammin' Jamaican Banana Bread
Total time: 165
Yield: 24
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; 0.5 teaspoon baking soda; 0.125 teaspoon salt; 1 cup mashed overripe bananas; 0.5 cup milk; 2 tablespoons dark rum, or rum flavoring; 0.5 teaspoon lime zest; 2 teaspoons lime juice; 1 teaspoon vanilla extract; 0.25 cup chopped toasted pecans; 0.25 cup flaked coconut; 0.25 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

Recipe by B Painter from allrecipes.com

Breakfast 3 Hr. 45 Mins.

Ingredients

24 servings

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2 tablespoons unsalted butter, softened
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2 tablespoons cream cheese
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1 cup white sugar
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1 egg
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2 cups all-purpose flour
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2 teaspoons baking powder
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0.5 teaspoon baking soda
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0.125 teaspoon salt
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1 cup mashed overripe bananas
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0.5 cup milk
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2 tablespoons dark rum, or rum flavoring

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0.5 teaspoon lime zest
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2 teaspoons lime juice
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1 teaspoon vanilla extract
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0.25 cup chopped toasted pecans
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0.25 cup flaked coconut
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0.25 cup brown sugar
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2 teaspoons unsalted butter
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2 teaspoons lime juice
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2 teaspoons dark rum, or rum flavoring
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2 tablespoons chopped toasted pecans
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2 tablespoons flaked coconut

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.