Banana Marmalade from Isla Mujeres

Isla Mujeres, Mexico is where we spent the better part of the week before last. A small island, only five miles long with the bluest water and whitest sands that I have ever seen. Only a fifteen minute ferry ride separates it from Cancun but it feels like a world apart. Colorful streets, open air bars and restaurants and the beautiful waters symbolize true island living. We spent most of our time around the North Beach (Playa del Norte) area which has the calmest waters on the island and is the perfect spot for lazing around, getting your feet wet, or eating some of the best grilled fish. We did all that and more. 

After the first three days on the island we ventured into the mainland to see the Mayan ruins at Coba and Tulum. Both were easy day trips and well worth the effort. We also found some really good eats on the way. 

This banana marmalade was one of them and a delicious start to a lovely day in one of the local Isla Mujeres cafes. Marmalade for me always meant oranges till I encountered this one. This was unlike anything I had tasted before. In our broken Spanish we managed to decipher the ingredients from the friendly cafe owner. I am so glad we did because it was so simple to put together and yet so delicious. It was served with some warm oven baked rolls but back home we had it on some toasted English muffins and it was equally good. It would also be nice on pancakes or waffles. Its not really a recipe but more of an ingredients list with one step!

Banana Marmalade
(Best when served fresh, can be refrigerated for 2-3 days)

Ingredients:
1 cup mashed banana
1 cup grated pineapple
2 tablespoons shredded coconut (fresh works best)
1/4 teaspoon honey
1/4 teaspoon lemon juice (to preserve the color of the bananas)

- Combine all ingredients together, mix well and serve.

Isla Mujeres highlights: Red chilli (aquillo pepper topped) grilled fish at Picus Cocteleria, the beach at Playa del Norte, grilled fish (tixin xic) at Playa Lancheros in Isla Mujeres South, walking around or golf carting around the island, Tacos at Medina Taqueira, Breakfast in Cafe Hidalgo (terrific coffee and crepes).

Crunchy Top Banana Bread

I woke up yesterday morning with a distinct purpose. I had to make something which had cinnamon and sugar and pecans. The whole of my last week was spent dreaming of these flavors and I have no idea why. Wait a minute, I think I know why. Last weekend I had a not-so-successful attempt at making cinnamon rolls. In my enthusiasm and last minute rush, I missed activating the yeast correctly. The rolls tasted good but they didn't puff up as expected. However the filling I made for these rolls with brown sugar, cinnamon and pecans left a lasting impression with me. When the rolls were baking they enveloped the house in this wonderful sugary and cinnamony aroma. It was bliss and I was waiting all week to recreate it.

So yesterday morning found me in the quest of a goodie with cinnamon and sugar. An overripe banana looking at me wistfully provided the answer - Bake a banana bread and top it with this mixture of my dreams! I got right to it... and I am very happy to report that this weekend's baking attempt was way more successful than last weekends. And yes I did recreate the cinnamon-sugary delightfulness. It was the perfect way to start the weekend!

Crunchy topped Banana bread

Notes: I used this Banana bread recipe from Cooking Light with a few modifications which included using half cup sugar and one-fourth cup honey in place of one cup sugar. I used another one-fourth cup of brown sugar for the topping. I also omitted salt since I was using salted butter.

Ingredients:

2 cups Unbleached All-purpose flour

3/4 teaspoon baking soda

1/2 cup sugar

1/4 cup honey

1/4 cup butter, softened (I used Smart Balance)

2 eggs

1 & 1/2 cups mashed bananas (3 medium ripe bananas)

1/3 cup plain non-fat yogurt

1 teaspoon vanilla extract

For the topping:

1/4 cup brown sugar

1/4 cup chopped pecans

1 & 1/2 teaspoons ground cinnamon

- Preheat oven to 350F.

- Combine flour and baking soda in a bowl and mix together with a whisk.

- Place sugar and butter in a large bowl and beat with a mixer at medium speed until well combined (around 1 minute).

- Add the eggs one at a time, beating well after each addition.

- Add banana, yogurt, honey and vanilla and beat until blended.

- Add flour mixture and beat at low speed until well combined and moist.

- Spoon the batter into a 8 1/2 x 4 1/2 inch loaf pan coated with butter or cooking spray.

- For the topping, mix all the ingredients together and then sprinkle on top of the batter in the loaf pan, covering it evenly.

- Bake in a 350F oven for around an hour or till a toothpick inserted in the center comes out clean.

- Cool ten minutes in pan on a wire rack. Remove from the pan and cool completely.

Makes one loaf and a very happy baker!