1 : Onion, (small) chopped
Butter : Butter or margerine
16 : oz Refried beans
1/4 : lb Cheddar cheese, shredded (up
-to : -to 1/2 cup)
1 : cn Jalape=Fo chiles, (4 ounce)
-drained : -drained and chopped
Salt : Salt and pepper to taste
1 : c Reduced fat mayonnaise
1/2 : Jar canned jalapeno peppers
1 : c Reduced fat mayonnaise
1/2 : Jar canned jalapeno peppers
8 : c All-purpose flour,
0: Preheat oven to 375F
1: Coat an 8 x 4-inch loaf pan with cooking spray; set aside
2: Beat 2 T margarine and cream cheese at medium speed; add 1 cup sugar, beating well
3: Add egg; beat well
4: Combine flour, baking powder, baking soda and salt; stir well
5: Combine banana, milk, rum, lime rind, lime juice and vanilla; stir well
6: Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition
7: Stir in 1/4 c pecans and 1/4 c coconut
8: Pour batter into prepared pan; bake at 375F for 60 minutes
9: Let cool in pan 10 minutes; remove from pan
10: Let cool slightly on wire rack
11: Topping: Combine brown sugar,margarine, lime juice and rum in saucepan; bring to a simmer
12: Cook 1 minute; stir constantly
13: Remove from heat
14: Stir in pecans and coconut; spoon over loaf
15: Per serving: 187 cal, 5
16: 4 g fat (26%), 2
17: 9 g pro, 32 g carb, 1 g fiber, 15 mg chol, 105 mg sod
18: Reprinted from Cooking Light Magazine, March 1997
19: Posted to Bakery Shoppe Digest146 by "KAR" <bluekat@gate
20: net> on Jul 5, 1997