Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   stick margarine -- softened
   2      tablespoons   light cream cheese -- (tub) 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
     1/2  cup           skim milk
   2      tablespoons   dark rum
                        or 1/4 tsp rum extract
   1      teaspoon      vanilla
     1/4  cup           chopped pecans -- toasted
     1/4  cup           sweetened coconut flakes
     1/4  cup           packed brown sugar
   2      teaspoons     margarine
   2      teaspoons     lime juice
   2      teaspoons     dark rum
                        or 1/8 tsp rum extract
   2      tablespoons   chopped pecans -- toasted
   2      tablespoons   sweetened coconut flakes

Preparation:

Preheat oven to 375 F. Coat an 8x4-inch loaf pan with cooking spray; set aside. Beat 2 tbsp margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in 1/4 c pecans and 1/4 c coconut. Pour batter into prepared pan; bake at 375 F for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack. Combine brown sugar and 2 tsp each margarine, lime juice and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove >from heat. Stir in 2 tbsp each pecans and coconut; spoon over loaf.