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Ingredients
- 1/4 c Flaked, sweetened coconut
- 1/4 c Chopped pecans, toasted
- 1 ts Vanilla extract
- 2 ts Lime juice
- 1/2 ts Grated lime rind
- 2 tb Dark rum or 1/4t rum extract
- 1/2 c Skim milk
- 1 c Mashed ripe bananas
- 1/8 ts Salt
- 1/2 ts Baking soda
- 2 ts Baking powder
- 2 c All-purpose flour
- 1 lg Egg
- 1 c Sugar
- --softened
- 2 tb Tub light cream cheese,
- 2 tb Stick margarine, softened
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Directions
Yield: 16 Portionen
Preheat oven to 375F. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
Beat 2 T margarine and cream cheese at medium speed; add 1 cup sugar, beating well. Add egg; beat well.
Combine flour, baking powder, baking soda and salt; stir well. Combine banana, milk, rum, lime rind, lime juice and 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 c pecans and 1/4 c coconut.
Pour batter into prepared pan; bake at 375F for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on wire rack.
Topping: Combine brown sugar,margarine, lime juice and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in pecans and coconut; spoon over loaf.
Per serving: 187 cal, 5.4 g fat (26 per cent), 2.9 g pro, 32 g carb, 1 g fi mg chol, 105 mg sod.
Reprinted from Cooking Light Magazine, March 1997.
Weitere Informationen zur Kategorie Breads.
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