dark rum or 1/4 teaspoon rum extract
1/2 teaspoon grated lime rind
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
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 rum extract
tablespoons chopped pecans, toasted
2 tablespoons flaked, sweetened coconut
Heat oven to 375 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray. Set
Beat margarine and cream cheese at medium speed with electric mixer; add sugar,
beating well. Add egg; beat well.
Combine flour, baking powder, baking soda and salt; stir well. Combine banana,
milk, rum, line rind, lime juice and vanilla extract; stir well. Add flour mixture
to creamed mixture alternately with banana mixture, beginning and ending with flour
mixture; mix after each addition. Stir in pecans and coconut.
Pour batter into prepared
pan; bake for 60 minutes.
Let cool in pan for 10 minutes; remove from pan. Let cool slightly on wire rack.
Topping: Combine brown sugar, margarine, lime juice and rum in saucepan; bring
to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in pecans and
coconut; spoon over loaf.