The Food Blog

Friday, January 27, 2006

Jamaican Banana Bread

Yield: 16 slices (serving size: 1 slice)

INGREDIENTS:2 TBSP butter or marg2 TBSP 1/3 less fat cream cheese, softened1 c sugar2 c flour1 egg2 teaspoon baking powder1/2 teaspoon baking soda1/8 teaspoon salt1 c mashed ripe banana1/2 c fat free milk2 TBS dark rum OR 1/4 teaspoon imitation rum extract and 2 TBSP water1/2 t grated lime rind2 tsp lime juice1 t vanilla extract1/4 c chopped pecans, toasted1/4 c coconut
Topping:1/4 c brown sugar2 tsp butter or margarine2 tsp lime juice2 tsp dark rum or use the substitute above2 TBSP chopped pecans, toasted2 TBSP coconut
Preheat oven to 375 degrees. Beat 2 TBS butter and cheese at medium speed, add the sugar, beat well, add the egg, beat well-set aside. Combine the flour, baking powder, baking soda and salt, set aside. Combine banana and next 5 ingredients (through vanilla) stirring well. Add flour to sugar mixture alternately with banana mixture, beginning and ending with flour mixture, mix after each addition. Add 1/4 c pecans and 1/4 c coconut. Pour into 8x4 loaf pan coated with spray, bake 1 hour. Cool in pan 10 minutes, remove. Cool slightly. Topping: Combine b. sugar and 2 tsp ea of lime juice, butter and rum in a saucepan, bring to a simmer. Cook 1 min, stirring constantly, remove from heat. Stir in the remaining nuts and coconut, spoon over loaf.
NUTRITIONAL INFO:Healthy Units: 4 per servingCalories 193; Fat 5.5g; Fiber 1.1g; Protein 2.9 g; Carbs 32.2g


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