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Receta Banana Bread #11, Jamaican
by Global Cookbook

Banana Bread #11, Jamaican
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Ingredientes

  • 2 Tbsp. stick margarine softened
  • 2 Tbsp. light cream cheese (tub) softened
  • 1 c. sugar
  • 1 lrg egg
  • 2 c. all-purpose flour
  • 2 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 c. mashed ripe banana
  • 1/2 c. skim lowfat milk
  • 2 Tbsp. dark rum or possibly 1/4 tsp rum extract
  • 1 tsp vanilla
  • 1/4 c. minced pecans toasted
  • 1/4 c. sweetened coconut flakes
  • 1/4 c. packed brown sugar
  • 2 tsp margarine
  • 2 tsp lime juice
  • 2 tsp dark rum or possibly 1/8 tsp rum extract
  • 2 Tbsp. minced pecans toasted
  • 2 Tbsp. sweetened coconut flakes

Direcciones

  1. Preheat oven to 375 F. Coat an 8x4-inch loaf pan with cooking spray; set aside. Beat 2 tbsp margarine and cheese at medium speed of a mixer; add in 1 c. sugar, beating well. Add in egg; beat well. Combine flour, baking pwdr, baking soda and salt; stir well. Combine banana and next 5 ingredients
  2. (banana through vanilla); stir well. Add in flour mix to creamed mix alternately with banana mix; mix after each addition. Stir in 1/4 c pecans and 1/4 c coconut.
  3. Pour batter into prepared pan; bake at 375 F for 60 min. Let cold in pan 10 min; remove from pan. Let cold 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
  4. in 2 tbsp each pecans and coconut; spoon over loaf.
  5. NOTES :