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Measurements

Jamaican Banana Bread

Yield: 16 Servings

2 tb Stick margarine, softened
2 tb Tub light cream cheese, --softened
1 c Sugar
1 lg Egg
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/8 ts Salt
1 c Mashed ripe bananas
1/2 c Skim milk
2 tb Dark rum or 1/4t rum extract
1/2 ts Grated lime rind
2 ts Lime juice
1 ts Vanilla extract
1/4 c Chopped pecans, toasted
1/4 c Flaked, sweetened coconut

TOPPING
1/4 c Packed brown sugar
2 ts Margarine
2 ts Lime juice
2 ts Dark rum or 1/8t rum extract
2 tb Chopped pecans, toasted
2 tb 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.
Reprinted from Cooking Light Magazine


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