Jamaican Banana Bread

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup banana ripe mashed
• 0.3 cup brown sugar packed
• 2 tablespoons butter softened
• 2 teaspoons butter 
• 2 tablespoons rum extract dark
• 2 teaspoons rum extract dark
• 1 large eggs 
• 0.5 cup skim milk fat-free
• 2 cups flour all-purpose
• 2 tablespoons cream cheese light softened
• 2 teaspoons juice of lime 
• 2 teaspoons juice of lime fresh
• 0.5 teaspoon lime zest grated
• 0.3 cup pecans toasted chopped
• 2 tablespoons pecans toasted chopped
• 0.1 teaspoon salt 
• 1 cup sugar 
• 0.3 cup coconut sweetened flaked
• 2 tablespoons coconut sweetened flaked
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• loaf pan
• toothpicks
• measuring cup

Directions

1. Preheat oven to 37
2. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
3. Place 2 tablespoons softened butter and cheese in a large bowl; beat with a mixer at medium speed until well blended.
4. Add 1 cup sugar, beating well.
5. Add egg; beat well.
6. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife.
7. Combine flour, baking powder, baking soda, and salt; stir with a whisk.
8. Combine banana and next 5 ingredients (through vanilla); stir well.
9. Add flour mixture and banana mixture alternately to butter mixture. Stir in 1/4 cup pecans and 1/4 cup coconut.
10. Pour batter into prepared pan; bake at 375 for 50 to 60 minutes or until toothpick inserted in center comes out clean.
11. Let cool in pan 10 minutes; remove from pan.
12. Let cool slightly on a wire rack.
13. Combine brown sugar and 2 teaspoons each butter, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly.
14. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.