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Jamaican Banana Bread

I used light rum and 2% milk because that's what I had on hand. Delicious!

List of Ingredients

Cooking spray
2 tablespoons stick margarine -- softened
2 tablespoons tub light cream cheese -- softened
1 cup 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 banana
1/2 cup skim milk
2 tablespoons dark rum (or 1/4 t. 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 margarine
2 teaspoons lime juice
2 teaspoons dark rum (or 1/8 t. rum extract)
2 tablespoons chopped pecans -- toasted
2 tablespoons flaked sweetened coconut



Recipe

Preheat oven to 375º. Coat an 8 × 4-inch loaf pan with cooking spray; set aside.

Beat 2 tablespoons margarine and cream 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, beginning and ending with flour mixture; mix after each addition.

Stir in 1/4 cup pecans and 1/4 cup coconut.

Pour batter into prepared pan; bake at 375º for 60 minutes (it baked in about 50 to 55 minutes in my oven).

Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

Combine brown sugar and 2 teaspoons margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stirring constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.

Source:
"Cooking Light, March 1997, p.110"
Yield:
"1 loaf"