Recipes from the Caribbean :: Caribbean Quick and Yeast Breads
2 Tbsp. margarine, softened
2 Tbsp. light cream cheese, softened
1 c. sugar
1 large egg
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 c. mashed ripe bananas
1/2 c. skim milk
2 Tbsp. dark rum or 1/4 tsp. rum extract
1/2 tsp. grated lime rind
2 tsp. lime juice
1 tsp. vanilla extract
1/4 c. chopped pecans, toasted
1/4 c. flaked, sweetened coconut
Preheat oven to 375 degrees fahrenheit. Coat an 8 x 4-in. loaf pan with cooking spray. Set aside.
Beat margarine and cream cheese at med. speed with electric mixer; add sugar, beating well. Add egg; beat well.
Combine flour, baking powder, baking soda and salt; stir well. Combine banana, milk, rum, line rind, lime juice and vanilla extract; stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in pecans and coconut. Pour batter into prepared pan; bake for 60 mins.
Let cool in pan for 10 mins.; remove from pan. Let cool slightly on wire rack.
Topping
1/4 c. packed brown sugar
2 tsp. margarine
2 tsp. lime juice
2 tsp. dark rum or 1/8 tsp. rum extract
2 Tbsp. chopped pecans, toasted
2 Tbsp. flaked, sweetened coconut
Combine brown sugar, margarine, lime juice and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in pecans and coconut; spoon over loaf.
