Jamaican Banana Bread

Ingredients

Bread

• 2 tablespoons butter, softened
• 2 tablespoons light cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup mashed ripe bananas
• 1/2 cup skim milk
• 2 tablespoons dark rum or 1/4 teaspoon rum extract
• 1/2 teaspoon grated lime rind
• 2 teaspoons lime juice
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans, toasted
• 1/4 cup flaked, sweetened coconut

Topping

• 1/4 cup packed brown sugar
• 2 teaspoons butter
• 2 teaspoons lime juice
• 2 teaspoons dark rum or 1/8 teaspoon rum extract
• 2 tablespoons chopped pecans, toasted
• 2 tablespoons flaked, sweetened coconut

Instructions

1. Heat oven to 375 degrees F. Coat an 8 x 4 inch loaf pan with cooking spray. Set aside.

Bread

1. Beat butter and cream cheese at medium speed with electric mixer; add sugar, beating well. Add egg; beat well.
2. Combine flour, baking powder, baking soda and salt; stir well. Combine banana, milk, rum, line rind, lime juice and vanilla extract; stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in pecans and coconut.
3. Pour batter into prepared pan; bake for 60 minutes.
4. Let cool in pan for 10 minutes; remove from pan. Let cool slightly on wire rack.

Topping

1. Combine brown sugar, margarine, lime juice and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in pecans and coconut; spoon over loaf.