Saturday, March 20, 2010

Coconut/ Bannana Bread:

Cooking spray
2 tablespoons stick butter or margarine, plus 2 teaspoons for topping, softened
2 tablespoons tub light cream cheese, softened
1 cup sugar
1 large egg
1 cups all-purpose flour
1 cup white whole wheat flour
2 teaspoons baking powder1/2 teaspoon baking soda
Sprinkle of salt
1 cup mashed ripe banana (about 3 bananas)
1/2 cup skim milk
1/4 teaspoon imitation rum extract, plus 1/8 teaspoon for topping
1/2 teaspoon grated lime rind
2 teaspoons lime juice, plus 2 teaspoons for topping
1 teaspoon vanilla extract
1/4 cup chopped pecans, plus 2 Tablespoons for topping, toasted
1/4 cup flaked sweetened coconut, plus 2 Tablespoons for topping
1/4 cup packed brown sugar.

Soften butter and cream cheese. Toast pecans. Juice lime. Mash bananas.Preheat oven to 375F. Coat an loaf pan with cooking spray; set aside.Beat 2 tablespoons 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. In another bowl, combine banana, skim milk, 1/4 teaspoon rum extract, lime rind, 2 teaspoons lime juice, and vanilla extract; stir well. Add flour mixture to creamed butter mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition.

Stir in 1/4 cup pecans and 1/4 cup coconut. Pour batter into prepared pan; bake at 375F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan.

Let cool slightly on a wire rack. Combine brown sugar and 2 teaspoons each butter and lime juice, and 1/8 tsp rum extract in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut, spoon over loaf.