| 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" <bluekat@gate.net> on Jul 5,
1997
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