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

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