>From the MyRecipes.com website...
~~~~~
Jamaican Banana Bread
Ingredients
Cooking spray
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
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut
PreparationPreheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking
spray; set aside. Beat 2 tablespoons margarine and cheese at medium speed of a
mixer; add 1 cup sugar, beating well. Add egg; beat well. Combine flour, baking
powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients
(banana through 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 pecans and 1/4 cup coconut. Pour batter
into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick
inserted in center comes out clean. Let cool in pan 10 minutes; remove from
pan. Let cool slightly on a wire rack. Combine brown sugar and 2 teaspoons each
margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute;
stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and
coconut; spoon over loaf.
Yield
16 servings (serving size: 1 slice)
Nutritional Information
CALORIES 187(26% from fat); FAT 5.4g (sat 1.5g,mono 2.3g,poly 1.2g); PROTEIN
2.9g; CHOLESTEROL 15mg; CALCIUM 55mg; SODIUM 105mg; FIBER 1.1g; IRON 1mg;
CARBOHYDRATE 32.2g
Cooking Light, MARCH 1997
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~~~***Rhonda G in Missouri***~~~
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