Jamaican Banana Bread

Yield: 16 slices (serving size: 1 slice)
Source: Cooking Light Magazine


2 TBSP butter or marg
2 TBSP 1/3 less fat cream cheese, softened
1 c sugar
2 c flour
1 egg
2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 c mashed ripe banana
1/2 c fat free milk
2 TBS dark rum OR 1/4 teaspoon imitation rum extract and 2 TBSP water
1/2 t grated lime rind
2 tsp lime juice
1 t vanilla extract
1/4 c chopped pecans, toasted
1/4 c coconut

1/4 c brown sugar
2 tsp butter or margarine
2 tsp lime juice
2 tsp dark rum or use the substitute above
2 TBSP chopped pecans, toasted
2 TBSP coconut


  1. Preheat oven to 375 degrees.
  2. Beat 2 TBS butter and cheese at medium speed, add the sugar, beat well, add the egg, beat well-set aside.
  3. Combine the flour, baking powder, baking soda and salt, set aside.
  4. Combine banana and next 5 ingredients (through vanilla) stirring well.
  5. Add flour to sugar mixture alternately with banana mixture, beginning and ending with flour mixture, mix after each addition.
  6. Add 1/4 c pecans and 1/4 c coconut. Pour into 8x4 loaf pan coated with spray, bake 1 hour.
  7. Cool in pan 10 minutes, remove. Cool slightly.
  8. Topping: Combine b. sugar and 2 tsp ea of lime juice, butter and rum in a saucepan, bring to a simmer. Cook 1 min, stirring constantly, remove from heat. Stir in the remaining nuts and coconut, spoon over loaf.


Healthy Units: 4 per serving
Calories 193; Fat 5.5g; Fiber 1.1g; Protein 2.9 g; Carbs 32.2g

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