Jamaican Banana Bread
shelly Windett
ingredients
- 2 Tbl margarine; softened
- 2 Tbl cream cheese softened
- 1 cup sugar
- 1 large egg
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 cup mashed ripe bananas
- 1/2 cup skim milk
- 1/4 tsp imitation rum
- 1/2 tsp grated lime rind
- 2 tsp lime juice
- 1 tsp vanilla
- 1/4 cup chopped pecans, toasted
- 1/4 cup flaked coconut
- (topping)
- 1/4 cup packed brown sugar
- 2 tsp margarine
- 2 tsp lime juice
- 1/8 tsp imitaion rum extract
- 2 Tbl chopped pecans, toasted
- 2 Tbl flaked coconut
directions
- 1
Preheat oven to 375 and ocat an 8x4 loaf pan with cooking spray.
- 2
In separate dish, beat 2 Tbl margarine and cream cheese at med speed, add 1 cup sugar-beat well, add egg-beat well. In a separte bowl combine flour, baking powder, baking soda, salt and stir well. In another bowl combine mashed bananas and next 5 ingredients (banana-vanilla); stir well. Add flour mix with cream mix with banana mix, alternating beginning and ending with flour mix. Mix after each addition. Stir in 1/4C pecans and 1/4C coconut. Pour batter into prepared pan and bake 375 for 50-60min until center is firm. Let cool 10min; remove from pan and let cool on wire rack. Topping- Comine brown sugar and margarine, lime juice, and rum in a saucepan; gring to a simmer. Cook 1 min while stirring constantly. Remove from heat. Stir in 2 Tbl or pecans and coconut. Spoon over bread.
Source: Jennifer Peterson
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