Tropical Banana Bread

The end of this week was pretty crappy here in the Delawder Matthews household, which meant me taking to the kitchen to work off some nervous energy, while attempting to lighten my feelings of frustration. I’m not quite sure if it worked, but I at least have Tropical Banana Bread to show for my effort. Knowing that there was no way we could possibly finish four loaves on our own, without each gaining five pounds, I took to the sidewalks of Herndon to distribute some amongst my neighbors.

I’ve been thinking tropical this week for some reason, perhaps from being reminded that at this time last year B.O.B. Bob and I were enjoying the sunshine in Hawaii. My cravings for pineapple and coconut have only increased as the week has gone by, and the strawberries in my fridge just aren’t satisfying me. Three overripe bananas convinced me that it was time to bake up some banana bread with a tropical twist. A little shredded coconut, some frozen cherries, and a cream cheese topping were all I needed to create a taste that would at least take me away to the islands in my mind, if not in reality. Not as great as eating fresh pineapple in the warm Hawaiian breezes, but I’ll take what I can get right now.

Ingredients:

Banana Bread:

Butter for Greasing Pans
1 1/2 Cups All-Purpose Flour
1/2 Cup Oat Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/3 Cup Angel Flake Sweetened Coconut
1 Cup Frozen Cherries, Roughly Chopped
1/2 Cup Unsalted Butter, Melted
1 Cup Mashed Bananas (Approximately 3 Small Bananas)
2 Beaten Eggs, Room Temperature
1 Teaspoon Vanilla
1 Teaspoon Balsamic Vinegar
3/4 Cup Light Brown Sugar, Packed

Cream Cheese Topping:

1 (8-oz.) Package Cream Cheese, Room Temperature
1/4 Cup Granulated Sugar
1 Egg, Room Temperature
1/2 Teaspoon Vanilla
1/2 Teaspoon Lemon Extract

Directions:

Preheat oven to 325 degrees.
Grease four mini loaf pans with butter; set aside.
In a large glass bowl, mix together flours, baking powder, baking soda, salt, coconut, and cherries; set aside.
In a medium bowl, by hand, whisk together the melted butter, mashed bananas, eggs, vanilla, vinegar, and brown sugar for two minutes.
Add the wet ingredients to the dry, and fold together with a spatula, just until all of the flour is incorporated.
Evenly distribute the batter between the mini bread pans; set aside
On medium speed, mix together the cream cheese and sugar for 2 minutes.
Add the egg, vanilla, and lemon extract; mix on medium speed for 2 minutes.
Pour the cream cheese mixture evenly over the individual banana breads.
Bake for 25 minutes uncovered.
Tent the bread pans with foil, and bake for another 10 to 20 minutes, or until a toothpick comes out clean.
Let the loaves cool in their pans for 10 minutes, and then remove each loaf and place it on a wire rack to finish cooling.

Suggestions:

Adding the coconut and cherries to the flour mixture will help them from sinking to the bottom of your bread loaf.
You may use only all-purpose flour in this recipe if you do not have oat flour.
Using room temperature eggs in this recipe will help to evenly distribute the egg through the batter and cream cheese mixture.
Tenting the bread loaves will help prevent burning.
Store the banana bread in the refrigerator inside of an airtight container.