The fruits based in the warm Caribbean countries are utilized within this bread. This sweet, flavorful loaf don't have to be offered only for breakfast or snacks, but because an accompaniment to soups and stews.
1/2 c. butter
1/2 c. packed brown sugar
1 egg, well beaten, at 70 degrees
1/4 c. Jamaican rum
1 teaspoon. vanilla flavoring
2 c. all-purpose flour, unsifted
1 teaspoon. baking powder
1/2 teaspoon. sodium bicarbonate
1/2 teaspoon. salt
3/4 teaspoon. grated nutmeg
1-1/4 c. mashed, very ripe bananas
1/2 c. white-colored seedless raisins (optional)
1/2 c. fresh, shredded coconut (optional)
Cream butter and sugar together. Beat within the egg until light and fluffy. Stir in rum and vanilla. Sift all dry ingredients together. Increase the butter-sugar mixture, alternately using the mashed bananas, mixing well after each addition. Fold within the nuts and only coconut or raisins. Pour right into a well-buttered and floured loaf pan and spread batter evenly.
Bake inside a preheated 350°F oven for around one hour and fifteen minutes, before the bread shrinks in the sides from the pan along with a straw placed within the center arrives clean.
Awesome for around half an hour within the pan, then unmold and completely awesome on the rack. Wrap tightly in plastic wrap or waxed paper and foil. Serve at 70 degrees.