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

16

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

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