Jamaican Banana bread
Jamaican Banana Bread
2 tablespoons margarine, softened
2 tablespoons light cream cheese, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe bananas
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked, sweetened coconut
Preheat oven to 375 degrees F.
Coat an 8 x 4-inch loaf pan with
cooking spray.
Set aside.
Beat margarine and cream cheese at medium speed with electric
mixer; add sugar, beating well.
Add egg; beat well.
Combine flour, baking powder, baking soda and salt; stir well.
Combine banana, milk, rum, line rind, lime juice and vanilla
extract; stir well.
Add flour mixture to creamed mixture
alternately with banana mixture, beginning and ending with flour
mixture; mix after each addition.
Stir in pecans and coconut.
Pour
batter into prepared pan; bake for 60 minutes.
Let cool in pan for 10 minutes; remove from pan.
Let cool
slightly on wire rack.
Topping
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked, sweetened coconut
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.