Jamaican Banana Bread Recipe

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
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 or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut

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

2. Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.

3. 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.

4. Pour batter into prepared pan; bake at 375 for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

5. 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. Yield: 16
servings (serving size: 1 slice).