Jamaican banana bread Apr. 2000

[Jacquelyn R]

I left my magazines in Washington and I'm visiting in California and want to make this recipe for the holiday. If anyone can send me this I would really appreciate it. Thanks

[CHRIST1NE]

Here it is. Hope you enjoy it - it is really good!
* Exported from MasterCook *

Jamaican Banana Bread

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads International
March '97

Amount Measure Ingredient -- Preparation Method
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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
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
2 tablespoons chopped pecans -- toasted
2 tablespoons flaked sweetened coconut

Preheat oven to slightly less than 375º. Coat an 8 × 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 375º for 60 minutes. 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.

Serving Size: 1 slice

Description:
"8/2000 - an interesting babana bread. Was quite good!"
Cuisine:
"Jamaican"
Source:
"Cooking Light, March 1997, p.110"
Copyright:
"© Cooking Light"
Yield:
"1 loaf"

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Per serving: 188 Calories (kcal); 5g Total Fat; (22% calories from fat); 3g Protein; 33g Carbohydrate; 13mg Cholesterol; 105mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates

[Jacquelyn R]

Thank you so much for helping me out. This was my first time trying out the bulletin board. Originally posted by CHRIST1NE:
Here it is. Hope you enjoy it - it is really good!
* Exported from MasterCook *

Jamaican Banana Bread

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads International
March '97

Amount Measure Ingredient -- Preparation Method
-------- ------------