JAMAICAN BANANA-RUM BREAD 

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.