A delightful twist on classic banana bread, infused with tropical flavors of coconut and rum.
Preheat your oven to 375°F (190°C) and grease an 8x4 inch loaf pan.
Using parchment paper can make removing the loaf easier.
In a mixing bowl, cream together the butter and cream cheese until smooth. Gradually add the sugar and beat until fluffy. Add the egg and mix well.
Ensure the butter and cream cheese are at room temperature for easier mixing.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Sifting the dry ingredients can help prevent lumps.
In a separate bowl, mash the bananas and mix in the milk, vanilla extract, and rum.
Use very ripe bananas for the best flavor.
Gradually add the dry ingredients and banana mixture alternately to the creamed mixture, mixing after each addition. Stir in the pecans and coconut.
Do not overmix the batter to keep the loaf tender.
Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
In a saucepan, combine the brown sugar, butter, lime juice, and rum. Bring to a simmer and cook for 1 minute, stirring constantly. Remove from heat and stir in the pecans and coconut.
Stir constantly to prevent the sugar from burning.
Spoon the glaze over the cooled loaf before serving.
Let the glaze cool slightly to thicken before applying.
Slice and serve the loaf, enjoying its tropical flavors.
Pair with a cup of coffee or tea for a delightful treat.
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