Banana Bread...Honduras Style

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2 tbsp. stick margarine, softened
2 tbsp. light cream cheese, softened
1 c sugar
1 large egg
2 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 c mashed ripe banana
1/2 cup skim milk
2 tbsp. dark rum or 1/4 tsp. rum extract
1 tsp. vanilla
1/4 cup chopped pecans
1/4 cup flaked 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
2 tbsp. flaked sweetened coconut


Directions: Preheat oven to 375°. Coat an 8x4" 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.

Icing: 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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