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Jamaican Banana Bread

Cooking Light / Abby Duchin Dinces
Print Recipe Pin Recipe
Course Breakfast
Servings 16 Servings
Calories 200 kcal

Ingredients
  

  • 2 tbsp butter or margarine softened
  • 1 ounce 1/3-less-fat cream cheese softened
  • 1 cup sugar
  • 1 egg large
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • 1 cup ripe bananas mashed
  • ½ cup fat-free milk
  • 2 tbsp dark rum or 1/4 tsp imitation rum extract and 2 tbsp water
  • ½ tsp grated lime rind
  • 2 tsp lime juice
  • 1 tsp vanilla extract
  • ¼ cup chopped pecans toasted
  • ¼ cup flaked sweetened coconut
  • cooking spray

Topping

  • ¼ cup brown sugar packed
  • 2 tsp butter or margarine
  • 2 tsp lime juice
  • 2 tsp dark rum or 1/8 tsp imitation rum extract and 2 tsp water
  • 2 tbsp chopped pecans toasted
  • 2 tbsp flaked sweetened coconut

Instructions
 

  • Preheat oven to 375o.
  • To prepare the bread, beat 2 tablespoons butter and cheese at medium speed of a mixer; add 1 cup sugar, beating well.  Add egg; beat well.
  • Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking powder, baking soda, and salt, stirring well.  Combine banana and next 5 ingredients (banana through vanilla), stirring well.  Add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition.  Stir in  1/4 cup chopped pecans and 1/4 cup coconut.
  • Pour batter into an 8 x 4-inch loaf pan coated with cooking spray, bake at 375o for 1 hour.  Cool in pan 10 minutes; remove from pan.  Cool slightly on a wire rack.
  • To prepare topping, combine brown sugar and 2 tsp each butter, lime juice, and rum in a saucepan; bring to a simmer.  Cook 1 minute, stirring constantly.  Remove from heat.  Stir in 2 tablespoons each pecans and coconut; spoon over loaf.