Jamaican Banana Bread

I had a friend to pop by earlier today on her way to work because I live close by. She called me last night to give me a head's up(a true friend!). I was able to have the house clean, kids settled and even was able to make a snack/breakfast. I had my eye on this for a while for whatever reason, in The Best of Cooking Light.

I was glad because I actually had bananas that hadn't been devoured by my nocturnal Hub. This was fantastic. I might up the amount of lime zest next time just because I really enjoyed the bit of tartness it added. That was fairly easily fixed by adding a touch more lime juice to the topping. It was just sweet enough without being overpowering, moist and crumbly. Just what I like in a Banana Bread.

I got the recipe off the archives on cookinglight.com. However, the recipe I had stated butter instead of margarine. I used better, just because of preferance and the recipe actually stated it. I also used regular cream cheese and I don't think the book said light. Odd, how they are different, huh?

Jamaican Banana Bread
From Cooking Light

Cooking spray
2 tablespoons stick margarine, softened
2 tablespoons tub light cream cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut

Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.

Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut.

Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.

Yield: 16 servings

Salmon with Dijon Dill Mayo

I have been craving fish for whatever reason lately. You'd think living on an island fish would be accesible and cheap. Not really. The other night I happened upon some Ahi tuna at the Commissary and picked it up for dinner. I had a picture, but I don't know what happened to it. Maybe it was so good the computer ate it? It was good, I marinated it in some soy sauce, vegetable oil, lime zest and juice, and ginger; coated it with sesame seeds and seared it. I like my tuna medium, so I left it just like that. Yum! Served with Saffron Rice and Curry Steamed Veggies, it was perfect.

Last night, I went to the store and they had salmon fillets. Picked those up, while not too pricey($9/lb.), still more than I wish to pay, especially since it was just enough for two and a child. Coated with a mixture of mayo, dill, lemon, shallots, and dijon mustard and broiled until cooked, it was perfect. The recipe came from Dave Lieberman's book and was fantastic. This will be repeated. I served it alongside some Pea Rice Pilaf and a simple green salad with balsamic vinagrette. Perfection. Just what I needed.

Salmon Fillets with Dijon Dill Mayo

2 tbsp. mayo
few sprigs fresh dill, leaves picked
1/2 shallot, minced
1/2 lemon, juiced
1 1/2 tsp. grainy mustard
salt and pepper
Four 6 to 7 oz. salmon fillets

Set top rack of oven about 5 in. from broiler and preheat for about 15 minutes.

Stir mayo, dill, shallot, lemon juice, mustard, salt and pepper together in small bowl. Coat meat side of salmon fillets with mixture and place on an aluminum-foil lined baking sheet.

Broil salmon until coating is deep golden brown, even a little black in spots, about 5 to 7 minutes. Turn off broiler and keep oven door closed until salmon is cooked the way you like it. Serve immediately.