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Jamaican Banana Bread






  1. Heat oven to 375 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray. Set aside.
  2. Beat margarine and cream cheese at medium speed with electric mixer; add sugar, beating well. Add egg; beat well.
  3. 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.
  4. Pour batter into prepared pan; bake for 60 minutes.
  5. Let cool in pan for 10 minutes; remove from pan. Let cool slightly on wire rack.
  6. 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.


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