Recipe for Banana Bread #11, Jamaican 
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Yield:
16
Ingredients:
Amount Ingredient
2 tbl stick margarine softened
2 tbl light cream cheese (tub) softened
1 cup sugar
1 lrg egg
2 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tbl dark rum or 1/4 tsp rum extract
1 tsp vanilla
1/4 cup chopped pecans toasted
1/4 cup sweetened coconut flakes
1/4 cup packed brown sugar
2 tsp margarine
2 tsp lime juice
2 tsp dark rum or 1/8 tsp rum extract
2 tbl chopped pecans toasted
Instructions:
Instructions: Preheat oven to 375 F. Coat an 8x4-inch loaf pan with cooking spray; set aside. Beat 2 tbsp margarine and cheese at medium speed of a mixer; add 1 cup 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; mix after each addition. Stir in 1/4 c pecans and 1/4 c coconut.

Pour batter into prepared pan; bake at 375 F for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack. Combine brown sugar and 2 tsp each margarine, lime juice and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove

in 2 tbsp each pecans and coconut; spoon over loaf.

NOTES :

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