Jamaican Banana Bread
Cooking spray 2 tbsp stick margarine, softened 2 tbsp tub light cream cheese, softened 1 cup sugar 1 lg egg 2 cup all-purpose flour 2 tsp baking powder 1/2 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt 1 cup mashed ripe banana 1/2 cup skim milk 2 tbsp dark rum or 1/4 tsp imitation rum extract 1/2 tsp grated lime rind 2 tsp lime juice 1 tsp vanilla extract 1/4 cup chopped pecans, toasted 1/4 cup flaked sweetened coconut 1/4 cup packed brown sugar 2 tsp margarine 2 tsp lime juice 2 tsp dark rum or 1/8 tsp imitation rum extract 2 tbsp chopped pecans, toasted 2 tbsp flaked sweetened coconut Preheat oven to 375*. Coat an 8x4 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 60 minutes. 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.
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