Jamaican Banana Bread

Yield: 16 servings (serving size: 1 slice)

Ingredients

• Cooking spray
• 2  tablespoons  stick margarine, softened
• 2  tablespoons  tub light cream cheese, softened
• 1  cup  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 banana
• 1/2  cup  skim milk
• 2  tablespoons  dark rum or 1/4 teaspoon imitation 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
• 1/4  cup  packed brown sugar
• 2  teaspoons  margarine
• 2  teaspoons  lime juice
• 2  teaspoons  dark rum or 1/8 teaspoon imitation rum extract
• 2  tablespoons  chopped pecans, toasted
• 2  tablespoons  flaked sweetened coconut

Preparation

Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.

Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.

Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through 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 cup pecans and 1/4 cup coconut.

Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.

Nutritional Information

Calories:

187 (26% from fat)

Fat:

5.4g (sat 1.5g,mono 2.3g,poly 1.2g)

Protein:

2.9g

Carbohydrate:

32.2g

Fiber:

1.1g

Cholesterol:

15mg

Iron:

1mg

Sodium:

105mg

Calcium:

55mg