2 tbs. stick margarine -- softened
2 tbs. tub light cream cheese -- softened
1 c sugar
1 lg. egg
2 c all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 c mashed ripe banana
1/2 c skim milk
2 tbs. dark rum or 1/4 tsp. rum extract
1 tsp. vanilla
1/4 cup chopped pecans -- toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 tsp. margarine
2 tsp. lime juice
2 tsp. dark rum or 1/8 tsp. rum extract
2 tbs. chopped pecans -- toasted
2 tbs. flaked sweetened coconut
Preheat oven to 375¡. Coat an 8x4-inch loaf pan with cooking spray; set aside. Beat 2 tbs. 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¡ 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 tbs. each pecans and coconut; spoon over loaf. |
