Jamaican Banana Bread

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This is a high carb treat, maybe for a special occasion....

Jamaican Banana Bread

Serves 16

2 tbsps butter, softened

2 tbsps 1/3-less-fat cream cheese, softened

1 cup granulated sugar

1 large egg

2 cups all-purpose flour

2 tsps baking powder

1/2 tsp baking soda

1/8 tsp salt

1 cup mashed ripe banana

1/2 cup fat-free milk

2 tbsps dark rum

1/2 tsp grated lime rind

2 tsps lime juice

1 tsp vanilla extract

1/4 cup chopped pecans, toasted

1/4 cup flaked sweetened coconut

Cooking spray

1/4 cup packed brown sugar

2 tsps butter

2 tsps lime juice

2 tsps dark rum

2 tbsps chopped pecans, toasted

2 tbsps flaked sweetened coconut

Preheat oven to 375 deg F. Beat 2 tbsps butter 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, stirring well.

Combine banana and next 5 ingredients, stirring well. Add flour mixture to

sugar mixture alternately with banana mixture, ending with flour. Stir in 1/4

cup chopped pecans and

1/4 cup coconut. Pour batter into an 8x4-inch loaf pan coated with cooking

spray; bake

for 1 hour. Cool in pan 10 minutes; remove from pan. Cool on wire rack.

Combine brown sugar and 2 tsps each butter, lime juice, and rum in a

saucepan;

bring to a

simmer. Cook 1 minute, stirring constantly. Remove from heat. Stir in 2

tbsps each pecans and coconut; spoon over loaf.

193 Calories;6g Fat;1g Fiber;3g Protein;32g Carbs;20mg Chol;163mg Sodium

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