Jamaican Banana Bread

For bread:
2 tbl margarine
2 tbl cream cheese (I used yogurt insetad)
1 cup sugar
1 large egg
2 cups flour (all-purpose)
1/2 tsp baking soda
2 tsp baking powder
1/8 tsp salt
1 cup mashed ripe banana (~2 bananas)
1/2 cup skim milk
2 tbl dark rum (i used white jamaican rum)
1/2 tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
1/4 flakes coconut
1/4 cup chopped pecans (optional)

For topping:
1/4 cup brown sugar (I used hot chocolate mix -see Maria's trick)
2 tsp margarine
2 tsp lime juice
2 tsp rum
2 tbl chopped pecans
2 tbl coconut flakes

Preheat @ 375. Butter up pan. Beat margarine, yogurt, sugar, and egg one
at a time until well beaten.

In a different bowl combine flour, bak. powder, bak. soda, and salt and
stir well. In yet one more bowl combine mushed bananas and next 5
ingredients (through vanilla) and stir well.
Now add flour mixture to creamed mixture alternately with banana mixture
and mix well after each addition. Stir in coconut and other nutty stuff.

Pour batter in pan and bake for 60 min.

For topping: combine brown sugar, margarine, lime, rum in saucepan and
bring to a simmer. Cook for one minute. When loaf is cool, spoon topping
on it and sprinkle coconut and pecans. Devour instantly.