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Measurements
      Title: Jamaican Banana Bread
 Categories: Breads, Desserts
      Yield: 16 Servings
 
      2 T  Stick margarine, softened
      2 T  Tub light cream cheese,
           --softened
      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

TOPPING
    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
  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.


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