Island-Style Banana Bread
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 cup butter, softened
3/4 cup brown sugar, packed
2 slightly beaten eggs
1 teaspoon vanilla
1 cup mashed ripe banana (about 3 bananas)
1/2 cup pecans, chopped
1 (8-oz.) pkg. reduced-fat cream cheese (Neufchatel)
1/2 cup coconut
Grease bottom and 1/2-in. up sides of two 7 1/2x3 1/2x2-in. loaf pans; set
Combine flour, baking powder, baking soda, salt, and cinnamon; set aside.
In a large bowl beat butter with an electric mixer on high speed for 30 seconds.
Add 1/2 cup of the brown sugar, the 2 eggs, and vanilla; beat until combined.
Add dry mixture and mashed banana alternately to beaten mixture, beating on low
speed after each addition until combined. Stir in pecans.
In a medium bowl beat cream cheese, remaining egg, and remaining 1/4 cup brown
sugar on medium speed until almost smooth. Stir in coconut.
Pour 1/4 of the banana batter into each loaf pan. Spoon 1/4 of the cream cheese
mixture over each loaf. Using a spatula, cut through the batter to marble.
Repeat the two layers as above, but do not marble.
Bake in a 350º F. oven about 50 minutes or until a wooden toothpick inserted in
center comes out clean. Cool in pans on wire rack for 10 minutes. Remove loaves
from pans. Cool completely.
Makes 2 loaves (20 slices).