I’m so busy that I barely have time to read a blog from another busy person.
Using three sewing machines at once is keeping me very busy.
That’s right folks; edging, strait stitching, and buttonholes all at the same time. It would be really efficient if I didn’t almost cut the project in half with the serger.
Much too busy to vacuum the floor or clean-up projects around the sewing machine. So busy.
In the words of a wise woman “Moral of the story. We are all “busy” in our own way. #dontjudge #priorities“
2 T butter
2 T or 1 oz cream cheese, softened
1 c sugar
2 c flour
2 t baking powder
0.5 t baking soda
0.125 t salt
1 c banana, mashed
0.5 c milk
2 T rum or 0.25 t rum extract and 2 T water
0.5 t lime zest
1 t vanilla
0.25 c pecans, chopped and roasted
0.25 c flaked sweetened coconut
0.25 c brown sugar
2 t butter
2 t lime juice
2 t rum or 0.125 t rum extract and 2 t water
2 T pecans, chopped and roasted
2 T flaked sweetened coconut
Preheat oven to 375 F. Cream butter, cream cheese, and sugar. Add egg. Mix dry ingredients in a separate bowl. Combine wet ingredients in a separate bowl. Incorporate all three bowls of ingredients together. Stir in pecans and coconut last.
Spray an 8″ x 4″ loaf pan with cooking spray. Pour in batter and bake at 375 F for 1 hour. When the bread is done, let it rest in the pan for 10 minutes. (Not 9 minutes or 11 minutes because the loaf will stick to the pan.) Cool bread on a wire rack while preparing the topping.
For the topping, combine brown sugar, butter, lime juice, and rum in a sauce pan. Bring to a simmer and stir for 1 minute. Add pecans and coconut and spoon over the loaf.
This Jamaican banana bread was first made in my circle by Donna, for a Wisconsin River canoe trip. Published in Cooking Light by Abby Duchin Dinces.