I have had many of my favourite recipes long enough that I do not remember where they came from and this is one of them, though I suspect it may have been from Cooking Light magazine as I subscribed for years.
Prep Time30minutes
Cook Time1hour
Total Time1hour30minutes
Servings16
AuthorMia Staysko
Ingredients
Coconut oil to grease pan
2Tbspcoconut oil
2Tbspspreadable cream cheesesoftened if needed
1Csugar
1large egg
2Call purpose flour
2tspbaking powder
1/2tspbaking soda
1/8tspsalt
1Cmashed very ripe banana
1/2Cmilk
2Tbspdark rum or 1/4 tsp rum extract
1/2tspgrated lime rind
2tsplime juice
1tspvanilla
1/4Cchopped nutspecans or almonds, toasted
1/4Cflaked sweetened coconut
Topping
1/4Cbrown sugar packed
2tspbutter
2tsplime juice
2tspdark rum or 1/8 tsp rum extract
2Tbspchopped nuts as abovetoasted
2Tbspflaked sweetened coconut
Instructions
Loaf
Preheat oven to 375°. Coat a standard loaf pan with coconut oil or butter
Beat 2 Tbsp coconut oil and cream cheese in a stand mixer at medium speed. Add sugar and egg beating well in between each addition
In a separate bowl combine flour, baking powder, baking soda and salt, stirring to mix
In another bowl combine banana through vanilla mixing well
Add flour mixture alternating with banana mixture to mixer, mixing gently between additions
Stir in nuts and coconut
Pour batter into prepared loaf pan and bake at 375° for 60 minutes. Cool in pan 10 minutes.
Remove from pan and let cool a few more minutes while you prepare the topping
Topping
Combine sugar, rum, lime juice and butter in a small saucepan over medium heat
Simmer 1 minute stirring constantly so the sugar does not burn