Jamaican Banana Bread

Cooking spray
2 tablespoons stick margarine, softened
2 tablespoons cream cheese
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
½ cup skim milk
2 tablespoons plus 2 teaspoons dark rum
½ teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
¼ cup plus 2 tablespoons chopped pecans, toasted
¼ cup plus 2 tablespoonsflaked sweetened coconut
¼ cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice

Preheat oven to 375º. Coat an 8x4" loaf pan with cooking spray; set aside. Beat 2 tablespoons margarine and cheese at medium speed of a 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 ¼ cup pecans and ¼ cup coconut.

Pour batter into prepared pan; bake at 375º for 50-60 minutes or until toothpick inserted 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.