Jamaican banana bread *jb
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
| 1 | cup | Mashed ripe bananas |
| ½ | cup | Skim milk |
| 2 | tablespoons | Dark rum or 1/4t rum extract |
| ½ | teaspoon | Grated lime rind |
| 2 | teaspoons | Lime juice |
| 1 | teaspoon | Vanilla extract |
| ¼ | cup | Chopped pecans, toasted |
| ¼ | cup | Flaked, sweetened coconut |
| ¼ | cup | Packed brown sugar |
| 2 | teaspoons | Margarine |
| 2 | teaspoons | Lime juice |
| 2 | teaspoons | Dark rum or 1/8t rum extract |
| 2 | tablespoons | Chopped pecans, toasted |
| 2 | tablespoons | Flaked, sweetened coconut |
Directions
TOPPING
Preheat oven to 375F. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
Beat 2 T margarine and cream cheese at medium speed; add 1 cup sugar, beating well. Add egg; beat well.
Combine flour, baking powder, baking soda and salt; stir well. Combine banana, milk, rum, lime rind, lime juice and 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
¼ c pecans and ¼ c coconut.
Pour batter into prepared pan; bake at 375F for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on wire rack.
Topping: Combine brown sugar,margarine, lime juice and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in pecans and coconut; spoon over loaf.
Per serving: 187 cal, 5⅖ g fat (26%), 2.9 g pro, 32 g carb, 1 g fiber, 15 mg chol, 105 mg sod.
Reprinted from Cooking Light Magazine, March 1997.