Jamaican Banana Bread
Servings: 16 Servings
Calories: 200kcal
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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.
Nutrition
Serving: 1Slice | Calories: 200kcal | Carbohydrates: 34g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 101mg | Potassium: 178mg | Fiber: 1g | Sugar: 19g | Vitamin A: 110IU | Vitamin C: 1.6mg | Calcium: 49mg | Iron: 1mg