Although Banana Bread might have been invented in the United States it has been adopted by the Latino community. Here is a Caribbean recipe for Banana Bread with Coconut and a Tres Leches Mix to soak the bread after baking and a Lime Coconut Glaze topping.
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Pan de Plátano Del Caribe ~ Caribbean Banana Bread
- 7 tbsp butter
- ½ cup sugar
- 2½ ripened bananas
- 1 tsp vanilla extract
- 2 eggs
- 2 cups flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ⅔ cup milk
- ½ cup shredded coconut
Tres leches Mix
- 1 cup evaporated milk
- 1 cup regular milk
- 1 cup condensed milk
Lime Coconut Glaze
- 2 cups powdered sugar
- ¼ cup coconut milk
- ¼ cup coconut flakes
- 1 zest and juice of one lime
- Preheat oven to 350°F.
- Beat butter and sugar until fluffy and well-combined.
- Mash ripened bananas with a fork.
- Add the bananas, vanilla and two eggs.
- Sift flour, baking powder, salt and cinnamon into a bowl. Gradually add it to the mix, alternating between the dry ingredients and a bit of milk. Add a little bit of shredded coconut.
- Transfer batter to a buttered and floured loaf pan and bake for 40-45 minutes or until cake tester comes out clean. Let bread cool for 20 minutes.
Tres leches mix
- Add equal parts of evaporated milk, regular milk, and sweetened condensed milk to a bowl. Mix.
Lime Coconut Glaze
- Mix all ingredients together in a medium bowl, using a whisk or a fork. Once mixed chill in the refrigerator until needed.
Finish the Job
- Make small holes in your banana bread, using a skewer, knife, or toothpick. Pour the tres leches mix, little by little until the mix is completely soaked into the loaf.
- Chill inside the fridge for at least 30 minutes.
- Remove from mold and spread lime coconut glaze on top. Cut and serve.
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