Banana Bread Jamaican

By exdircomp

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

Preparation

Step 1

pan with cooking spray; set aside.

Beat 2 tablespoons 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, 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 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

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