July 28, 2019–I made a few different varieties of banana bread almost two years ago to the day. You can never go wrong with banana bread, especially when you have bananas that are going ‘bad.’ The bread ingredients are pretty straight forward.
You blend room temperature cream cheese, butter, sugar, and an egg to a smooth consistency.
I then sifted together the flour, baking powder, baking soda, and salt.
To another bowl you add the ripe bananas, milk, rum, lime zest and juice, and vanilla. After blending this mixture, you add the flour mixture to creamed mixture alternately with banana mixture, beginning and ending with the flour mixture. If using, stir in chopped pecans and sweetened coconut flakes.
Pour the mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 375 for 1 hour.
Once the bread is done allow it to cool for 10 minutes in the pan, remove and allow to cool on a cooling rack.
While the bread is cooling make your topping.
Combine the brown sugar, butter, lime juice, and rum in a saucepan. Bring to a simmer and cook for 1 minute, stirring constantly. Remove from heat. If using, stir in pecans and coconut.
Spoon the topping over the bread.
