I remember being a little girl and passing tables at my school where a bake sale was being held to raise money for some sort of event or occasion. Tables laden with brownies, cookies, breads, cupcakes... and, well, the list goes on, were so tempting and appealing. Peering over the edge of the table at the freshly baked and nicely wrapped goodies I'd try to pick out the very best treat to spend my pennies on, often coming away with some sort of peanut butter confection, the more chocolate the better.
As and adult, I still love bake sales. Who can resist the adorable packaging that some people are so creative with? As the aromas of the baked goods, often combined with a nearby steaming fresh pot of coffee, one can't help but be tempted.
With our Jamaican Lime Banana Bread, I'm hoping to tempt some of my San Diego friends to visit the San Diego Food Blogger Bake Sale which will be held on Saturday, May 14, from 10 AM to 2 PM at Great News Discount Cookware and School - 1788 Garnet Ave in San Diego. Proceeds from this fabulous event will benefit the Share Our Strength Campaign to end childhood hunger. On May 14th food bloggers across the country will be participating in bake sales in towns and cities near you, if you can't visit us in San Diego, check the Share Our Strength link above to find one near you where you can meet some of your favorite foodies and also help with this campaign.
Rum, lime and coconut are featured in our tempting banana bread bringing flavors of the Caribbean and thoughts of swaying palm trees and sandy beaches to the table. A Cooking Light recipe that I've been using since its publish date in the year 1997, this zesty banana bread has been a frequent guest at our summer gatherings, and an occasional guest in mid winter when we need a tropical Jimmy Buffet-like pick-me-up. With the plate always cleaned quickly, I can attest that this bread is a treat to be savored and won't last long on your table.
Saturday, May 14th 2011
Great News! Discount Cookware and School
1788 Garnet Avenue
1788 Garnet Avenue
San Diego, CA 92109
Jamaican Lime Banana Bread
2 tablespoons butter, softened
2 tablespoons tub light cream cheese, softened (I've also used part-skim ricotta)
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 teaspoons margarine
2 1/2 teaspoons lime juice
2 1/2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
1/2 tsp lime zest
2 tablespoons chopped pecans, toasted3 tablespoons flaked sweetened coconut
Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.
Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. 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.
Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.
Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.