Thursday, June 11, 2009

Jamaican Banana Bread

This recipe is from Cooking Light and it is so yummy!

2 Tbsp. butter, softened
2 Tbsp. (1 oz.) 1/3-less-fat-cream-cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana
1/2 cup fat-free milk
2 Tbsp. dark rum OR 1/4 tsp. imitation rum extract and 2 Tbsp. water
1/2 tsp. grated lime rind
2 tsp. lime juice
1 tsp. vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
Cooking Spray

Preheat oven to 375 degrees. Beat butter and cream cheese at medium speed. Add sugar; beating well. Add egg; beat well.

Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, baking soda and salt, stirring well.

Combine banana and next 5 ingredients (through vanilla), stirring well.

Add flour mixture to sugar mixture alternatively with banana mixture, beginning and ending with flour mixture. Mix after each addition. Stir in pecans and coconut.

Pour batter into an 8x4 inch loaf pan coated with cooking spray; bake at 375 degrees for 1 hour. Cool in pan 10 minutes; remove from pan. Cool slightly on a wire rack.

1/4 cup brown sugar
2 tsp. butter
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

In a saucepan combine brown sugar and butter, lime juice, and rum. Cook 1 minute, stirring constantly. Remove from heat. Stir in pecans and coconut. Spoon over loaf.

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