This Guatemalan version of banana bread is distinctive with lime, allspice and cinnamon. Makes 1 loaf.

2 1/2 c. flour
1/2 c. granulated sugar
1/2 c. brown sugar, packed
3 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1 1/4 c. mashed bananas (2 lg. bananas)
1/4 c. milk
3 tbsp. oil
1 egg
1 1/2 tsp. grated lime peel
1 tbsp. lime juice

Heat oven to 350 degrees. Grease bottom only of 9 x 5 x 3-inch loaf pan or two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Mix together all ingredients. Beat 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, 9-inch loaf 70 to 80 minutes, 8 1/2-inch loaves 55 to 60 minutes. Cool slightly.

Loosen sides of loaf from pan and remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week. From Betty Crocker Regional and International Recipes.