JAMAICAN BANANA-RUM BREAD

This is another recipe I long ago fattened up from Cooking Light. This is really good for breakfast with a cup of good strong coffee. And try spreading a slice with honey/pecan butter sometime!

BREAD
2 Tbls Butter
2 Tbls tub Cream Cheese
1 cp Sugar
1 large Egg
2 cp Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/8 tsp Salt
1 cp ripe Banana, mashed
4 oz Evaporated Milk
2 Tbls Dark Rum or 1/4 tsp Rum Extract plus 2 Tbls Water
1/2 tsp grated Lime Rind
1 Tbls Lime Juice
1 tsp Vanilla Extract
1/4 cp chopped Pecans, toasted

In a large mixing bowl, beat butter, cream cheese, sugar and egg on medium speed until fluffy. In a separate bowl, sift together flour, baking powder, baking soda, and salt. In a third bowl, combine banana, milk, rum, lime rind, lime juice and vanilla. With mixer on medium, alternately add flour mix, then banana mix to butter mix. Stir in pecans. Pour into greased 4x8 loaf pan and bake at 375 for 1 hour, or until toothpick comes clean. Cool in pan for 10 min, than turn onto rack to cool.

TOPPING
1/4 cp packed Brown Sugar
2 tsp Butter
2 tsp Lime Juice
2 tsp Dark Rum or 1/8 tsp Rum Extract and 2 tsp Water
2 Tbls chopped Pecans, toasted
2 Tbls Baker's Coconut

In a small saucepan, combine brown sugar, butter, lime juice, and rum. Bring to a simmer and cook for 1 minute, stirring constantly. Remove from heat. Stir in pecans and coconut. Spoon over bread.