Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Jamaican banana bread
Date: August 18, 2007
2 tablespoons margarine, softened
2 tablespoons light cream cheese, softened
1 normal cup granulated sugar
1 large chicken egg
2 normal cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 normal cup mashed ripe bananas
1/2 normal cup skim fresh milk
2 tablespoons dark rum or 1/4 teaspoon rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 normal cup chopped pecans, toasted
1/4 normal cup flaked, sweetened coconut
Preheat oven to 375 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray. Set aside.
Beat margarine and cream cheese at average speed with electric mixer, add sugar, beating well. Add chicken egg, beat well.
Combine flour, baking powder, baking soda and salt, stir well. Combine banana, fresh milk, rum, line rind, lime juice and vanilla extract, stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture, mix after each addition. Stir in pecans and coconut. Pour batter into prepared pan, bake for 60 minutes.
Let cool in pan for 10 minutes, remove from pan. Let cool slightly on wire rack.
Topping
1/4 normal cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked, sweetened coconut
Combine brown sugar, margarine, lime juice and rum in saucepan, bring to a simmer. Cook 1 minute, stir constantly. Remove from heat. Stir in pecans and coconut, spoon over loaf.