Jamaican Banana Bread

Cooking spray
2 tbsp stick margarine, softened
2 tbsp tub light cream cheese, softened
1 cup sugar
1 lg egg
2 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup mashed ripe banana
1/2 cup 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 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 tsp margarine
2 tsp lime juice
2 tsp dark rum or 1/8 tsp imitation rum extract
2 tbsp chopped pecans, toasted
2 tbsp flaked sweetened coconut

Preheat oven to 375*.  Coat an 8x4 inch loaf pan with cooking spray; set aside.  Beat 2
tablespoons margarine and cheese at medium speed of a mixer.  Add 1 cup sugar, beating
well.  Add egg; beat well.  Combine flour, baking powder, baking soda and salt; stir
well.  Combine banana and next 5 ingredients (banana through 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 375* for 60 minutes.
Let cool in pan 10 minutes; remove from pan.  Let cool slightly on a wire rack.  Combine
brown sugar and 2 teaspoons each margarine, lime juice and rum in a saucepan; bring to
a simmer.  Cook 1 minute; stir constantly.  Remove from heat.  Stir in 2 tablespoons
each pecans and coconut; spoon over loaf.

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