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  • Jamaican Banana Bread

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    Jamaican Banana Bread
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Cooking spray
    • 2 Tbsp. stick margarine softened
    • 2 Tbsp. tub light cream cheese softened
    • 1 c. sugar
    • 1 lrg egg
    • 2 c. all-purpose flour
    • 2 tsp baking pwdr
    • 1/2 tsp baking soda
    • 1/8 tsp salt
    • 1 c. mashed ripe banana
    • 1/2 c. skim lowfat milk
    • 2 Tbsp. dark rum Or possibly
    • 1/4 tsp imitation rum extract
    • 1/2 tsp grated lime rind
    • 2 tsp lime juice
    • 1 tsp vanilla extract
    • 1/4 c. minced 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 possibly
    • 1/8 tsp imitation rum extract
    • 2 Tbsp. minced pecans toasted
    • 2 Tbsp. flaked sweetened coconut

    Directions

    1. Preheat oven to 375F. Coat an 8 4-inch loaf pan with cooking spray; set aside. Beat 2 Tbsp. margarine and cheese at medium speed of a mixer; add in 1 c. sugar, beating well. Add in egg; beat well. Combine flour, baking pwdr, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add in flour mix to creamed mix alternately with banana mix, beginning and ending with flour mix; mix after each addition. Stir in 1/4 c. pecans and 1/4 c. coconut.
    2. Pour batter into prepared pan; bake at 375F for 60 min. Let cold in pan 10 min; remove from pan. Let cold slightly on a wire rack. Combine brown sugar and 2 tsp. each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 Tbsp. each pecans and coconut; spoon over loaf.
    3. Serving Size: 1 slice
    4. Cuisine: "Jamaican"
    5. Yield: 1 loaf
    6. NOTES : This has been taken from Cooking Light, but this is a great variation to the traditional Banana Bread, and I love coconut.

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