06-22-2000, 11:36 PM
Help! I've just moved & have yet to find my recipes. One of my favorites is the Jamaican Banana Bread from Mar. 97 issue, also April 2000 issue. Does anyone have it that can post it for me? I would REALLY appreciate it! Also, for anyone who has not tried it- it is GREAT!
06-23-2000, 05:47 AM
Here you go---
CookWare(tm) from Cooking Light(r).
Jamaican Banana Bread
SOURCE: Cooking Light YEAR: 2000 ISSUE: April PAGE: 212
INGREDIENTS FOR 16 SERVINGS:
2 tablespoons butter or stick margarine, softened
2 tablespoons (1 ounce) 1/3-less-fat cream cheese, softened
1 cup granulated 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 fat-free milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract and 2
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 butter or stick margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract and 2
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut
1. Preheat oven to 375 degrees.
2. 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
3. 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.
4. Pour batter into an 8 x 4-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.
5. To prepare topping, combine brown sugar and 2 teaspoons 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. Yield: 16 servings (serving
size: 1 slice).
CALORIES 193 (26% from fat); FAT 5.5g (sat 2.4g, mono 1.9g, poly
0.7g); PROTEIN 2.9g; CARB 32.2g; FIBER 1.1g; CHOL 20mg; IRON 1mg;
SODIUM 163mg; CALC 55mg
06-23-2000, 11:59 PM
That same issue had a rum glazed banana cake very dense but really a winner....
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