Maria Jamaican banana bread
Ingredients
Tia Maria dipping rum sauce:
- 450 grams cream cheese, softened
- 1/2 cup (125 milliliters) 35% heavy cream
- 1 cup (250 milliliters) condensed milk
- 2 teaspoons (10 milliliters) pure vanilla extract
- 1/2 cup (125 milliliters) Tia Maria
Banana bread:
- 1 can canola nonstick spray
- 1/2 cup (125 milliliters) butter softened
- 1 cup (250 milliliters) dark brown sugar
- 2 eggs
- 2 cups (500 milliliters) all-purpose flour
- 1/2 teaspoon (2 milliliters) salt
- 2 teaspoons (10 milliliters) baking powder
- 1/2 teaspoon (2 milliliters) baking soda
- 2 teaspoons (10 milliliters) vanilla
- 1/3 cup (80 milliliters) buttermilk
- 1/2 cup (125 milliliters) Tia Maria Coffee Liquer
- 3 very ripe bananas, mashed
- 1/2 cup (125 milliliters) whole pecans
Directions
Dipping rum sauce:
- To prepare the sauce, add all ingredients to the bowl of a food processor and purée until smooth. Set aside.
Banana bread:
- Preheat oven to 350˚F (180˚C). Coat a 23.5 x 15.2 centimeter loaf pan with nonstick spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer), cream the butter with sugar. Add the eggs.
- In another large bowl, add dry ingredients and mix. Fold the flour mixture into the creamed sugar, one cup at a time with a spatula.
- In a small dish, whisk together vanilla, buttermilk and liquer. Add to the flour mixture and mix well. Mash the bananas with a fork, fold the bananas into the batter.
- Pour batter into the loaf pan and level, place pecans on top (optional). Bake on the center rack of the oven for approximately 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool on a wire rack for ten minutes.
- Serve at once with the dipping sauce on the side or pour over the bread for an appealing display.
