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Jamaican Banana Bread




Source of Recipe


Cooking Light, Mar/1997


Recipe Introduction


The tropical flavors in this banana bread are so intense, you forget how low in calories and fat it is!


List of Ingredients




2 tablespoons stick margarine -- softened *see note
2 tablespoons tub light cream cheese -- softened
1 cup sugar
1 large egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe bananas
1/2 cup skim milk
2 tablespoons dark rum -- or 1/4t rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon pure vanilla extract
1/4 cup pecans -- chopped & toasted
1/4 cup flaked sweetened coconut

TOPPING
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum -- or 1/8t rum extract
2 tablespoons pecans -- chopped & toasted
2 tablespoons flaked sweetened coconut

Recipe



Preheat oven to 375°F. Coat an 8x4" loaf pan with cooking spray; set aside.

Beat 2 tbsp 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 cup pecans and 1/4 cup 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. Serves 16


NOTES:

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.

*By using light butter you drop the fat grams to 4 (184 calories)

4 WW pts per slice