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 		Banana Bread

2 tbsp stick margarine -- softened
2 tbsp 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 tbsp 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 tbsp chopped pecans -- toasted
2 tbsp flaked sweetened coconut

Preheat oven to 375¡. 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¡ 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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Caribbean Connoisseur is always interested
in new items. If you know of a product we should make
available through our store, please contact us. 		Caribbean Connoisseur
#2697, 221 S.State Road 7
Fort Lauderdale, Florida 33317
U.S.A.

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