Ingredients
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2 tablespoons butter or 2 tablespoons margarine
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2 tablespoons softened cream cheese (I use 1/3 less fat)
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1 cup sugar
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2 cups flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/8 teaspoon salt
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1/2 cup skim milk
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2 tablespoons dark rum (or 1/4 teaspoon imitation rum extract and 2 tbsp water)
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1/2 teaspoon grated lime rind
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2 teaspoons lime juice
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1 teaspoon vanilla extract
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1/4 cup chopped toasted pecans
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1/4 cup coconut
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1/4 cup brown sugar
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2 teaspoons butter or 2 teaspoons margarine
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2 teaspoons lime juice
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2 teaspoons dark rum
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2 tablespoons chopped toasted pecans
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1 egg
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1 cup mashed ripe banana
Instructions
- Preheat oven to 375 degrees.
- Beat 2 Tbsp butter and cheese at medium speed. Add the sugar, beat well. Add the egg, beat well- set aside.
- Combine banana and next five ingredients (through vanilla) stirring well.
- Add flour to sugar mixture alternately with banana mixture, beginning and ending with flour mixture. Mix after each addition.
- Add 1/4 cup pecans and 1/4 cup coconut.
- Pour into 8X4 loaf pan coated with spray, bake 1 hour.
- Cool in pan 10 minutes, remove. Cool slightly.
- To make topping, combine brown sugar and 2 tsp each of lime juice, butter, and rum in a saucepan- bring to simmer. Cook 1 minute, stirring constantly, remove from heat. Stir in remaining nuts and coconut, spoon over loaf.