Ingredients

• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons softened cream cheese (I use 1/3 less fat)
• 1 cup sugar
• 2 cups flour
• 1 egg
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup mashed ripe banana
• 1/2 cup skim milk
• 2 tablespoons dark rum (or 1/4 teaspoon imitation rum extract and 2 tbsp water)
• 1/2 teaspoon grated lime rind
• 2 teaspoons lime juice
• 1 teaspoon vanilla extract
• 1/4 cup chopped toasted pecans
• 1/4 cup coconut
• 1/4 cup brown sugar
• 2 teaspoons butter or 2 teaspoons margarine
• 2 teaspoons dark rum
• 2 tablespoons chopped toasted pecans
• 2 tablespoons coconut

Instructions

1. Preheat oven to 375 degrees.

2. Beat 2 Tbsp butter and cheese at medium speed. Add the sugar, beat well. Add the egg, beat well- set aside.

3. Combine banana and next five ingredients (through vanilla) stirring well.

4. Add flour to sugar mixture alternately with banana mixture, beginning and ending with flour mixture. Mix after each addition.

5. Add 1/4 cup pecans and 1/4 cup coconut.

6. Pour into 8X4 loaf pan coated with spray, bake 1 hour.

7. Cool in pan 10 minutes, remove. Cool slightly.

8. 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.