Try this Jamaican Banana Bread recipe, or contribute your own.
Suggest a better descriptionPreheat 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%), 2.9 g pro, 32 g carb, 1 g fiber, 15 mg chol, 105 mg sod. Reprinted from Cooking Light Magazine, March 1997. Posted to Bakery Shoppe Digest146 by "KAR"
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 16 | ||
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Calories: 322 | ||
Calories from Fat: 65 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 14.5mg | 4 % | |
Sodium 355.7mg | 12 % | |
Potassium 135.6mg | 4 % | |
Total Carbohydrate 61.8g | 18 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 60.6g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 322
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