Wednesday, January 20, 2010

Honduran Banana Bread

This is a yummy dessert bread from Honduras.  Great for breakfast - a wonderful snack!  It's a nice twist on typical banana bread that most people are used to due to the subtle undertones of the flaked coconut.  Even my husband, who hates coconut, thought this bread was the best!  The original recipe called for a sprinkling of pecans on the top, which is something I like to add for a nice, professional appearance.  Also, it called for a lime/rum icing to be drizzled on top.  This, of course, can be omitted - it's not necessary; although, be aware, it does add an interesting taste!

Yield: 1 loaf - 12 slices

2 tablespoons butter, softened
2 tablespoons neufchatel cheese
1 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed banana
1/2 cup skim milk
1 teaspoon vanilla
1/4 cup coconut, flaked

  1. Preheat oven to 350. Cot loaf pan with cooking spray; set aside. Beat margarine and Neufchatel cheese at med. speed in mixer; add 1 cup sugar, beating well. Add egg, beat well.
  2. Combine flour, baking powder, baking soda and salt; stir well.
  3. Comine banana, milk and vanilla; stir well.
  4. Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in coconut.
  5. Pour batter into prepared pan and bake at 350 for 60 minutes. Let cool and enjoy!
(The original recipe came from this link:

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