Recipe - Jamaican Banana Bread

2 tablespoon Stick margarine, softened
2 tablespoon Tub light cream cheese,
softened
1 cup Sugar
1 lg Egg
2 cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Baking soda
1/8 teaspoon Salt
1 cup Mashed ripe bananas
One half cup Skim milk
2 tablespoon Dark rum or 1/4t rum extract
One half teaspoon Grated lime rind
2 teaspoon Lime juice
1 teaspoon Vanilla extract
One fourth cup Chopped pecans, toasted
One fourth cup Flaked, sweetened coconut

TOPPING
One fourth 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 4inch 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
One fourth cup pecans and One fourth cup 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.

Posted to Bakery Shoppe Digest146 by "KAR" bluekat@gate.net on Jul 5,
1997