Caribbean Banana Bread - cooking recipe

Ingredients

2 tablespoons butter, softened
2 tablespoons light cream cheese, softened (tub type)
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 banana, mashed (ripe)
1/2 cup skim milk
1 teaspoon vanilla
2 tablespoons dark rum (or 1/4 teaspoon rum extract)
1/4 cup pecans, toasted and chopped
1/4 cup sweetened flaked coconut
Topping
1/4 cup brown sugar, packed
2 teaspoons butter
2 teaspoons lime juice
2 teaspoons dark rum (or 1/8 teaspoon rum extract)
2 tablespoons pecans, toasted and chopped
2 tablespoons sweetened flaked coconut

Preparation

Preheat the oven to 375 degrees F. Coat an.
8 x 4 inch loaf pan with cooking spray and.
set aside. Beat 2 tablespoons of margarine.
and cheese at medium speed of a mixer, add.
1 cup sugar, beating well, add egg and beat well.
Combine the flour, baking powder, baking soda with salt in a separate bowl, stir well. In a separate bowl, combine the banana, milk, vanilla and 2 tbls rum.
Next add flour mixture to creamed mixture.
alternating with the banana mixture, mix.
after each addition. Next stir in 1/4 cup.
pecans and 1/4 cup of coconut.
Pour batter into prepared pan; bake at 375.
degrees F. for 60 minutes. Let cool in pan.
for 10 minutes, remove from the pan Let it.
cool slightly on a wire rack.
Combine brown sugar along with 2 teaspoons.
each margarine with the lime juice and rum.
right into the sauce pan and bring it to a.
simmer.
Cook for 1 minute, stir constantly. Remove.
from heat and stir in 2 tablespoon of each.
pecans and the coconut spoon over the loaf.