Jamaican Banana Bread
List of Ingredients
Bread
2 tablespoons butter or margarine -- softened
2 tablespoons lowfat cream cheese -- softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed bananas
1/2 cup skim milk
2 tablespoons dark rum (OR
1/4 tsp. imitation rum extract and
2 Tbsp. water)
1/2 teaspoon lime rind -- grated
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans -- toasted
1/4 cup sweetened coconut flakes
Topping
1/4 cup packed brown sugar
2 teaspoons butter or margarine
2 teaspoons lime juice
2 teaspoons dark rum (OR
1/8 tsp. imitation rum extract and
2 Tbsp. water)
2 tablespoons chopped pecans -- toasted
2 tablespoons sweetened coconut flakes
Recipe
Preheat oven to 375.
To prepare the bread, beat 2 Tbsp. butter and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well. Combine banana and next 5 ingredients (banana through vanilla), stirring well. Add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup chopped pecans and 1/4 cup coconut. Pour batter into an 8 x 4 inch loaf pan coated with cooking spray; bake at 375 for 1 hour. Cool in pan 10 minutes; remove from pan. Cool slightly on a wire rack.
To prepare topping, combine brown sugar and 2 Tbsp. each butter, lime juice and rum in a saucepan; bring to a simmer. Cook 1 minute, stirring constantly. Remove from heat. Stir in 2 Tbsp. each pecans and coconut; spoon over loaf. Yield: 16 servings (serving size: 1 slice).
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