Jamaican Banana Bread
  • 2 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • 1 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup mashed ripe banana
  • ½ cup fat-free milk
  • 2 tablespoons dark rum or ¼ teaspoon imitation rum extract
  • ½ teaspoon grated lime rind
  • 2 teaspoons lime juice
  • 1 teaspoon vanilla extract
  • ¼ cup flaked sweetened coconut
  • ¼ cup packed brown sugar
  • 2 teaspoons butter
  • 2 teaspoons fresh lime juice
  • 2 teaspoons dark rum or ⅛ teaspoon imitation rum extract
  • 2 tablespoons chopped pecans, toasted
  • 2 tablespoons flaked sweetened coconut
  1. Preheat oven to 375°. Spray an 8 x 4-inch loaf pan with cooking spray; set aside.
  2. Combine 2 tablespoons softened butter and cream cheese in a large bowl and beat with a mixer on medium speed until well combined. Add 1 cup of sugar; beat well. Add 1 egg; beat well.
  3. Place flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Combine banana, milk, dark rum, grated lime rind and juice, and vanilla; stir. Add flour mixture and banana mixture alternately to butter mixture. Stir in ¼ cup coconut.
  4. Pour into prepared pan and bake at 375 for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan to wire rack and cool slightly.
  5. 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.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/jamaican-banana-bread/