Jamacian Banana Bread
Source of Recipe
the web
List of Ingredients
Bread:
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 teaspoon imitation rum extract and
2 tablespoons water
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
Cooking spray
Topping:
1/4 cup packed brown sugar
2 teaspoons butter or stick margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract and 2
teaspoons water
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut
Recipe
1. Preheat oven to 375 degrees.
2. To prepare the bread, beat 2 tablespoons butter and cheese at
medium speed of a mixer; add 1 cup sugar, beating well. Add egg;
beat well.
3. 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.
4. Pour batter into an 8 x 4-inch loaf pan coated with cooking
spray; bake at 375 degrees for 1 hour. Cool in pan 10 minutes;
remove from pan. Cool slightly on a wire rack.
5. To prepare topping, combine brown sugar and 2 teaspoons each
butter, lime juice, and rum in a saucepan; bring to a simmer.
Cook 1 minute, stirring constantly. Remove from heat. Stir in 2
tablespoons each pecans and coconut; spoon over loaf. Yield: 16
servings (serving size: 1 slice).
Seves 16.
|
|
member logon
