Here is a fantastic banana bread recipe which I originally found a few years back on a Nevis forum. It is absolutely delicious!


• Cooking spray
• 2 tablespoons butter, softened
• 2 tablespoons light cream cheese, softened
• 1 cup 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 (I use a bit more)
• 1/2 cup skim milk
• 2 tablespoons dark rum (I use a bit more)
• 1 teaspoon vanilla extract (use a good quality one such as Nielsen Massey)
• 1/4 cup chopped pecans, toasted
• 1/4 cup flaked sweetened coconut

Side note – I use 1 1/2 times the portions of the remainder below which is the glaze since some of it can drizzle off the loaf
• 1/4 cup packed brown sugar
• 2 teaspoons butter
• 2 teaspoons fresh lime juice
• 2 teaspoons dark rum
• 2 tablespoons chopped pecans, toasted
• 2 tablespoons flaked sweetened coconut

Preparation
1. Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
2. Place 2 tablespoons softened butter and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add 1 cup sugar, beating well. Add egg; beat well.
3. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir with a whisk. Combine banana and next 5 ingredients (through vanilla); stir well. Add flour mixture and banana mixture alternately with butter mixture. Stir in 1/4 cup pecans and 1/4 cup coconut.
4. Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.
5. Combine brown sugar and 2 teaspoons each butter, 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.

Roxanne