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  Recipe Home » Breads » Jamaican Banana Bread *Jb
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  Jamaican Banana Bread *Jb
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 311
Ingredients:
2 tbsp Stick margarine, softened
2 tbsp Tub light cream cheese, -softened
1 cup Sugar
1 large Egg
2 cup All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/8 tsp Salt
1 cup Mashed ripe bananas
1/2 cup Skim milk
2 tbsp Dark rum or 1/4t 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

MMMMMTOPPING

1/4 cup Packed brown sugar
2 tsp Margarine
2 tsp Lime juice
2 tsp Dark rum or 1/8t rum extract
2 tbsp Chopped pecans, toasted
2 tbsp Flaked, sweetened coconut
Instructions:
Preheat oven to 375F. Coat an 8 x 4-inch loaf pan with cooking
spray; set aside.

Beat 2 T margarine and cream cheese at medium speed; add 1 cup sugar,
beating well. Add egg; beat well.

Combine flour, baking powder, baking soda and salt; stir well. Combine
banana, milk, rum, lime rind, lime juice and 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 c pecans and 1/4 c coconut.

Pour batter into prepared pan; bake at 375F for 60 minutes. Let cool
in pan 10 minutes; remove from pan. Let cool slightly on wire rack.

Topping: Combine brown sugar,margarine, lime juice and rum in
saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove
from heat. Stir in pecans and coconut; spoon over loaf.

Per serving: 187 cal, 5.4 g fat (26%), 2.9 g pro, 32 g carb, 1 g
fiber, 15 mg chol, 105 mg sod.

Reprinted from Cooking Light Magazine, March 1997.
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