BANANA****Jamaican Banana Bread - 5 Points per 16th of recipe

By Unblond1

As banana bread goes, this one is great.

Ingredients

• TOPPING:
• 16 servings
• 2 tablespoons unsalted butter, softened
• 2 tablespoons light cream cheese, softened
• 1/2 cup 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 skim milk
• 3 tablespoons dark rum
• 1 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 unsalted butter
• 2 teaspoons lime juice
• 2 teaspoons dark rum
• 2 tablespoons chopped pecans, toasted
• 2 tablespoons flaked sweetened coconut

Details

Servings 16
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 375°. Coat an 8 x 4-inch loaf pan or 6 mini loaf pans with cooking spray; set aside.

Beat 2 tablespoons butter and cream cheese at medium speed of a mixer; add sugar, beating well. Add egg; beat well.

Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut.

Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

Combine brown sugar and 2 teaspoons each butter, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.


Nutritional Information - Per each of 16 servings

Calories: 187
Fat: 5.4g (sat 1.5g,mono 2.3g,poly 1.2g)
Protein: 2.9g
Carbohydrate: 32.2g
Fiber: 1.1g
Cholesterol: 15mg
Iron: 1mg
Sodium: 105mg
Calcium: 55mg