Jamaican banana bread *jb

Yield: 16 Servings

Measure 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


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.

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