Ingredients

2 Tablespoons butter, softened

2 Tablespoons (1 oz) soft cream cheese

1 cup granulated sugar

1 large egg

2 cups all-purpose, unbleached flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup mashed ripe bananas (about 3)

1/2 cup milk

2 Tablespoons dark rum

1/2 teaspoon grated lime rind

2 teaspoons fresh lime juice

1 teaspoon vanilla extract

1/4 cup chopped pecans, toasted

1/4 cup flaked sweetened coconut

Topping:

1/4 cup packed brown sugar

2 teaspoons butter

2 teaspoons lime juice

2 teaspoons dark rum

2 Tablespoons chopped pecans

2 Tablespoons flaked sweetened cocount

Preparation

  1. Preheat oven to 375 degrees.
  2. To prepare bread, beat 2 Tablespoons butter and cream cheese at medium speed of a mixer; add granulated sugar, beating well. Add egg; beat well.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Combine banana and the next 5 ingredients. 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 an 8x4-inch loaf pan coated with cooking spray. Bake at 375 degrees for one hour. Cool in pan 10 minutes, and remove from pan. Cool slightly on a wire rack.
  5. To prepare topping, combine brown sugar and 2 teaspoons each butter, lime juice, and rum in a saucepan, bring to a simmer. Cook 1` minute, stirring constantly. Remove from heat. Stir in 2 Tablespoons each pecans and coconut,; spoon over loaf.