Jamaican Banana Bread

• 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

1. 1. Preheat oven to 375 degrees.
2. 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. 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. 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. 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.

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Taken from www.epicurious.com/recipes/member/views/jamaican-banana-bread-50150964 (may not work)