| Jamaican Banana Bread
2 tablespoons of stick margarine, softened
2 tablespoons of Tub light cream cheese, softened
1 cup of sugar
1 large Egg
2 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/8 teaspoon of salt
1 cup of mashed ripe bananas
1/2 cup of skim milk
2 tablespoons of dark rum or 1/4t rum extract
1/2 teaspoon of grated lime rind
2 teaspoons of lime juice
1 teaspoon of vanilla extract
1/4 cup of chopped pecans, toasted
1/4 cup of flaked, sweetened coconut
TOPPING
1/4 cup of packed brown sugar
2 teaspoons of margarine
2 teaspoons of lime juice
2 teaspoons of dark rum or 1/8 teaspoon of rum extract
2 tablespoons of chopped pecans, toasted
2 tablespoons of flaked, sweetened coconut |
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Preheat oven to 375ºF. Coat an 8 x 4-inch loaf pan with cooking spray; set aside. Beat 2 tablespoons of 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 1/4 cup of pecans and 1/4 cup of coconut. Pour batter into prepared pan; bake at 375ºF. 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, 5.4 g fat (26%), 2.9 g pro, 32 g carb, 1 g fiber, 15 mg chol, 105 mg sod. Reprinted from Cooking Light , March 1997. Posted to Bakery Shoppe Digest146 by "KAR" <bluekat@gate.net> on Jul 5, 1997
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