| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Jamaican | Breads, Desserts, Fruits | 16 | Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
TOPPING 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. Posted to Bakery Shoppe Digest146 by "KAR" <[email protected]> on Jul 5, 1997
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