Title: Jamaican Banana Bread
Categories: Breads, Desserts
Yield: 16 Servings
2 T Stick margarine, softened
2 T Tub light cream cheese,
1 c Sugar
1 lg Egg
2 c All-purpose flour
2 t Baking powder
1/2 t Baking soda
1/8 t Salt
1 c Mashed ripe bananas
1/2 c Skim milk
2 T Dark rum or 1/4t rum extract
1/2 t Grated lime rind
2 t Lime juice
1 t Vanilla extract
1/4 c Chopped pecans, toasted
1/4 c Flaked, sweetened coconut
1/4 c Packed brown sugar
2 t Margarine
2 t Lime juice
2 t Dark rum or 1/8t rum extract
2 T Chopped pecans, toasted
2 T Flaked, sweetened coconut
Preheat oven to 375F. Coat an 8 x 4-inch loaf pan with cooking spray; set
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.
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