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Caribbean Banana Bread

2 tablespoons butter, softened
2 tablespoons light cream cheese, softened (tub type)
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
12 teaspoon baking soda
18 teaspoon salt
1 cup banana, mashed (ripe)
12 cup skim milk
1 teaspoon vanilla
2 tablespoons dark rum (or 1/4 teaspoon rum extract)
14 cup pecans, toasted and chopped
14 cup sweetened flaked coconut
14 cup brown sugar, packed
2 teaspoons butter
2 teaspoons lime juice
2 teaspoons dark rum (or 1/8 teaspoon rum extract)
2 tablespoons pecans, toasted and chopped
2 tablespoons sweetened flaked coconut


Preheat the oven to 375 degrees F. Coat an. 8 x 4 inch loaf pan with cooking spray and. set aside. Beat 2 tablespoons of margarine. and cheese at medium speed of a mixer, add. 1 cup sugar, beating well, add egg and beat well. Combine the flour, baking powder, baking soda with salt in a separate bowl, stir well. In a separate bowl, combine the banana, milk, vanilla and 2 tbls rum. Next add flour mixture to creamed mixture. alternating with the banana mixture, mix. after each addition. Next stir in 1/4 cup. pecans and 1/4 cup of coconut. Pour batter into prepared pan; bake at 375. degrees F. for 60 minutes. Let cool in pan. for 10 minutes, remove from the pan Let it. cool slightly on a wire rack. Combine brown sugar along with 2 teaspoons. each margarine with the lime juice and rum. right into the sauce pan and bring it to a. simmer. Cook for 1 minute, stir constantly. Remove. from heat and stir in 2 tablespoon of each. pecans and the coconut spoon over the loaf.

Source: www.food.com