Caribbean Banana Bread

Found this on-line at recipeisland.com/caribbean recipes and am posting it for ZWT. It sounds delicious and more like a dessert. I am not a fan of coconut, so would leave that out!!

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 1 loaf

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

Directions

1. Preheat the oven to 375 degrees F. Coat an.
2. 8 x 4 inch loaf pan with cooking spray and.
3. set aside. Beat 2 tablespoons of margarine.
4. and cheese at medium speed of a mixer, add.
5. 1 cup sugar, beating well, add egg and beat well.
6. 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.
7. Next add flour mixture to creamed mixture.
8. alternating with the banana mixture, mix.
9. after each addition. Next stir in 1/4 cup.
10. pecans and 1/4 cup of coconut.
11. Pour batter into prepared pan; bake at 375.
12. degrees F. for 60 minutes. Let cool in pan.
13. for 10 minutes, remove from the pan Let it.
14. cool slightly on a wire rack.
15. Combine brown sugar along with 2 teaspoons.
16. each margarine with the lime juice and rum.
17. right into the sauce pan and bring it to a.
18. simmer.
19. Cook for 1 minute, stir constantly. Remove.
20. from heat and stir in 2 tablespoon of each.
21. pecans and the coconut spoon over the loaf.