Spiked Banana Bread

I rarely bake these days because all I can think of are calories. My friend Deli, who loves to bake, is much more generous than I; she bakes for the love of baking and gives the goods away. So, when two sets of uneaten bananas turned brown–well, one was brown and one was black–I decided it was time to make banana bread. Anthony was thrilled.

Years ago I made a recipe that was oh, so good for you: wheat flour, wheat germ–lots of fiber. Then one day, a new Cooking Light magazine came in the mail with a picture of Jamaican Banana Bread on the cover, and the cover girl and I have been fast friends ever since. This is the only banana bread I will ever make–and I feel confident saying "ever ". I think that once you try it, you'll make this your go-to banana bread recipe.

Jamaican Banana Bread

2 Tablespoons butter, softened

2 Tablespoons soft cream cheese

1 cup granulated sugar

1 large egg

2 cups plain, unbleached flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup mashed ripe bananas (~ 3)

1/2 cup milk

2 Tablespoons dark rum

1/2 teaspoon grated lime rind

2 teaspoons fresh lime juice

1 teaspoon vanilla extract

1/4 cup chopped pecans, toasted

1/4 cup flaked sweetened coconut

Topping:

1/4 cup packed brown sugar

2 teaspoons butter

2 teaspoons lime juice

2 teaspoons dark rum

2 Tablespoons chopped pecans

2 Tablespoons flaked sweetened coconut

1. Preheat oven to 375 degrees.

2. To prepare bread, beat 2 Tablespoons butter and cream cheese at medium speed of a mixer; add granulated sugar, beating well. Add egg; beat well.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda and salt. Combine banana and the next 5 ingredients. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut.

4. Pour batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 375 degrees for one hour. Cool in pan 10 minutes and remove from pan. Cool slightly on a wire rack.

5. To prepare topping, combine brown sugar and 2 teaspoons each butter, lime juice and rum in a saucepan; bring to a simmer. Cook 1 minute, stirring constantly. Remove from heat. Stir in 2 Tablespoons each pecans and coconut; spoon over loaf.

Bon appetit!