Search for anything:

Jamaican Banana Bread *jb

breads, desserts

2 tablespoon stick margarine, softened
2 tablespoon tub light cream cheese, -softened
1 cup sugar
1 large egg
2 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe bananas
1/2 cup skim milk
2 tablespoon dark rum or 1/4t rum extract
1/2 teaspoon grated lime rind
2 teaspoon lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked, sweetened coconut
----TOPPING----
1/4 cup packed brown sugar
2 teaspoon margarine
2 teaspoon lime juice
2 teaspoon dark rum or 1/8t rum extract
2 tablespoon chopped pecans, toasted
2 tablespoon 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 1/4 c pecans and 1/4 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, 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 Magazine, March 1997.

Yield: 16 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU