Jamaican Banana Bread
Cooking spray
2 tbsp stick margarine, softened
2 tbsp tub light cream cheese, softened
1 c sugar
1 large egg
2 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 c mashed ripe banana
1/2 c skim milk
2 tbsp dark rum or 1/4 tsp imitation rum extract
1/2 tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
1/4 c chopped pecans, toasted
1/4 c flaked sweetened coconut
1/4 c packed brown sugar
2 tsp margarine
2 tsp lime juice
2 tsp dark rum or 1/8 tsp imitation rum extract
2 tsp chopped pecans, toasted
2 tbsp flaked sweetened coconut
Preheat oven to 375 degrees. Coat an 8"x4" loaf pan with cooking spray; set aside
Beat 2 tbsp margarine and cream cheese at medium speed; add 1 c sugar, beat well. Add egg; beat well.
Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and the next 5 ingredients (banana through vanilla), stir well. Add flour mixture to creamed mixture, alternatively 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 375 for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes, remove from pan. Let cool slightly on a wire rack.
Combine brown sugar and 2 tsp each margarine, lime juice, and rum or extract in a saucepan; bring to simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in t tbsp each pecans and coconut, spoon over loaf.
