Banana Bread

Course : Breads
Serves: 16
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2 tablespoons stick margarine -- softened
2 tablespoons light cream cheese -- (tub) softened
1 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
2 tablespoons dark rum or 1/4 tsp rum extract
1 teaspoon vanilla
1/4 cup chopped pecans -- toasted
1/4 cup sweetened coconut flakes
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 tsp rum extract
2 tablespoons chopped pecans -- toasted
2 tablespoons sweetened coconut flakes

Preparation / Directions:

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 >from heat. Stir in 2 tbsp each pecans and coconut; spoon over loaf.

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