Monday, May 23, 2011

Jamaican Banana Bread




 I make banana bread, probably like you, when the bananas get too ripe, which for me is very soon since I like mine a little on the green side.
But.....usually we never finish the banana bread either, it just ...well gets dull.
This time I tried Cooking Light's Jamaican  version from The Best of Cooking Light. I absolutely love it! Fantastic flavor and texture....I don't think I will ever make regular old banana bread again.

Bread
2 Tbs butter, softened
2 Tbs (1/3 less fat) cream cheese, softened
1 c granulated sugar
1 large egg
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 c ripe mashed banana
1/2 c fat free milk
2 Tbs dark rum or rum extract
1/2 tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
1/4 c chopped pecans
1/4 c flaked sweetened coconut
cooking spray
Topping *
1/4 c packed brown sugar
2 tsp butter
2 tsp lime juice
2 tsp dark rum or rum extract
2 Tbs pecans
2 Tbs coconut

Preheat oven to 375
Beat butter and cream cheese,  add sugar and egg, beat well.
Lightly spoon flour into measuring cup, level. Combine in separate bowl with b powder, soda and salt.
In another bowl Mix banana , milk, extracts and lime rind and lime juice
Alternately add flour and banana mixtures to creamed, starting and ending with flour.
Stir in pecans and coconut.

Pour into sprayed loaf pan, mini loaf pans or lined muffin cups
 *Mix topping ingredients and sprinkle over top

 Bake  approximately 1 hour for loaf. Adjust time for smaller loaves or muffins. Test center for doneness.

*Alternate topping method
Combine brown sugar, butter, lime and rum in saucepan and heat to a simmer, cook 1 minute, stirring constantly
 Stir in pecans and coconut and drizzle over cooled bread.

 For 1/16 of loaf
193 calories
Fat 5.5g
protein 2.9g
carbs 32.3g
fiber 1.1g
chol 20mg
sodium 163mg

Joining
Foodie Friday
Blog Party Tuesday
Sweets for Saturday

7 comments:

Happier Than a Pig in Mud said...

Sounds great, a nice variation:@)

La said...

Shannon! I HAVE to try this recipe. It sounds fantastic and I just so happen to have some smashed bananas in the freezer. Thanks for the recipe! La

The Path Traveled said...

I cant wait to try this bread. I have some bananas that need to be used so this is perfect timing. I also am so excited to see you added the nutritional information. Thats always important to me. Thank you!

Brownie said...

Yum!!!

Allison @ Alli 'n Son said...

Oh, I love all of the tropical flavors. Great twist on traditional banana bread.

I'd like to invite you to share this recipe on my weekly link-up, Sweet Tooth Friday. http://alli-n-son.com/2011/05/26/lemon-chocolate-cupcakes/

Amy said...

Wow, this jamaican banana bread sounds wonderful. I might just have to try it soon....I think the bananas on my counter are ready to transform! :P Thank you for sharing.

By the way, I'm hosting 2 Giveaways on my blog, please stop by to enter when you have a chance. One for $50 Thrive products and another one for baking molds and more. Have a wonderful weekend.

Amy
http://utry.it

Lisa said...

Your banana bread sounds so wonderful with so many yummy flavors to enjoy. Thanks for linking this up to Sweets for a Saturday.

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