Ingredients
Cooking spray
2 T margarine, softened
2 T lite cream cheese, softened
1 C sugar
1 lg egg
2 C all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 C mashed ripe banana
1/2 C skim milk
2 T dark rum or 1/4 tsp rum extract
1/2 tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
1/4 C chopped pecans, toasted
1/4 C flaked sweetened coconut
1/4 C packed brown sugar
2 tsp margarine
2 tsp lime juice
2 tsp dark rum or 1/8 tsp rum extract
2 T chopped pecans, toasted
2 T flaked sweetened coconut
Preheat oven to 375°. Coat 8 x 4-inch loaf pan with cooking spray, set aside.
Beat 2 tablespoons margarine and cheese on medium speed of mixer, add 1 cup sugar, beating well. Add egg, beat well.
Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla), stir well. 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.
Pour batter into prepared pan, bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.
Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute, stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.
