Back to Top
- 2 tablespoons butter, softened
- 2 tablespoons regular or Neufchatel (reduced fat) cream cheese
- 1 cup white sugar
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed overripe banana
- 1/2 cup milk
- 2 tablespoons spiced rum (like Captain Morgan)
- 1 teaspoon lime zest
- 1/2 lime, juiced
- 1 teaspoon vanilla extract
- 1/4 cup finely chopped pecans
- 1/4 cup sweetened, flaked coconut
FOR THE GLAZE
- 1/4 cup brown sugar
- 1 tablespoon butter
- 1/2 lime, juiced
- 2 teaspoons spiced rum (like Captain Morgan)
- 2 tablespoons chopped pecans
- 2 tablespoons sweetened, flaked coconut
- Preheat oven to 350 degrees. Generously coat a 9″ x 5″ loaf pan with non-stick cooking spray.
- Using an electric hand mixer, beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Add white sugar and beat until well incorporated. Add the egg and mix well.
- In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt. In a different bowl combine the mashed bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract.
- Using a wooden spoon, alternate mixing the flour mixture and banana mixture into the creamed butter mixture, in increments, until both have all been added and it is well combined. Fold in 1/4 cup pecans and 1/4 cup coconut. Pour the mixture into the prepared loaf pan.
- Bake in the preheated oven for 55 to 60 minutes, until toothpick inserted in center of loaf comes out clean. Remove from oven and allow to cool for 5 to 10 minutes in the pan, then remove from the pan and transfer loaf to a wire rack to continue cooling.
- Meanwhile, prepare the glaze. Place the brown sugar, butter, lime juice and rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly. Cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat and stir in 2 tablespoons pecans and 2 tablespoons coconut. Spoon the glaze over the loaf while it is still slightly warm. The glaze will set up as the loaf cools.