JAMAICAN BANANA BREAD BREAD 2 tablespoons butter or stick margarine, softened 2 tablespoons (1 ounce) 1/3-less fat cream cheese, softened 1 cup granulated sugar 1 large egg 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup mashed ripe banana 1/2 cup fat-free milk 2 tablespoons dark rum or 1/4 teaspoon imitation rum extract 1/2 teaspoon grated lime rind 2 teaspoon lime juice 1 teaspoon vanilla extract 1/4 cup chopped pecans, toasted 1/4 cup flaked sweetened coconut Cooking spray TOPPING 1/4 cup packed brown sugar 2 teaspoons butter or stick margarine 2 teaspoons lime juice 2 teaspoons dark rum or 1/8 teaspoon imitation rum extract 2 tablespoons chopped pecans, toasted 2 tablespoons flaked sweetened coconut

Preheat oven to 375°F.

To prepare bread, beat 2 tablespoons butter and cheese at medium speed of a mixer; add granulated sugar, beating well. Add egg; beat well.

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 (banana through vanilla). 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 an 8 x 4-inch loaf pan coated with cooking spray. Bake at 375°F for 1 hour. Cool in pan 10 minutes, and remove from pan. Cool slightly on a wire rack.

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. 

Makes 16 servings (1 slice per serving).

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