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Jamaican Banana Bread

Source: Cooking Light-4/00





List of Ingredients



• 2 tablespoons butter or stick margarine, softened
  
• 2 tablespoons (1 ounce) 1/3-less-fat-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 ripe banana
  
• 1/2 cup fat-free milk
  
• 2 tablespoons dark rum or 1/4 tsp. imitation rum extract and 2 tbl. water
  
• 1/2 teaspoon grated lime rind
  
• 2 teaspoons lime juice
  
• 1 teaspoon vanilla extract
  
• 1/4 cup chopped pecans
  
• 1/4 cup flaked sweetened coconut
  
• Topping:
  
• 1/4 cup packed brown sugar
  
• 2 teaspoons butter or stick margarine
  
• 2 teaspoons lime juice
  
• 2 teaspoons dark rum or 1/8 te imitation rum extract and 2 tsp. water
  
• 2 tablespoons chopped pecans
  
• 2 tablespoons flaked sweetened coconut
  






Instructions



1. Preheat oven to 375 degrees.
   
2. o prepare the bread, beat 2 tbl. butter and cheese at medium speed; add 1 cup sugar, beating well. Add egg; beat well.
   
   
3. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. 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.
   
   
4. Pour batter in to a 8 x 4-inch loaf pan coated with cooking spray; bake for 1 hour. Cool in pan 10 minutes; remove from pan. Cool slightly on wire rack.
   
   
5. To prepare topping, combine brown sugar and 2 tsp. each butter, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute, stirring constantly. Remove from heat. Stir in 2 tbl. each pecans and coconut. Spoon over loaf.
   
   
6. Servings: 16
   
7. 193 cal, 5.5g fat, 2.9g pro, 32.2 g carb, 20mg chol, 163mg sod.