The tropical flavors in this banana bread are so intense, you forget how low in calories and fat it is!! I found this recipe in Cooking Light March 1997. A photo and nutrituonal info appear at my site http://www.cafecreosote.com

Ingredients:

• vegetable cooking spray
• 2 tablespoons margarine, softened
• 2 tablespoons Neufchatel cheese, softened
• 1 cu sugar
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup ripe banana, mashed
• 1/2 cup skim milk
• 2 tablespoons dark rum
• 1/2 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup pecans, chopped
• 1/4 cup coconut flakes

• 1/4 cup brown sugar, packed
• 2 teaspoons margarine
• 2 teaspoons lemon juice
• 2 teaspoons dark rum
• 2 tablespoons pecans, chopped
• 2 tablespoons coconut flakes

Procedure:

1. Preheat oven to 375 degrees F.
2. Coat an 8 x 4 inch loaf pan with cooking spray; set aside.
3. In a large bowl, beat margarine and cheese at medium speed. Add sugar; beat well. Add egg, beating well. Set aside.
4. In a medium bowl, combine flour, baking powder, baking soda, and salt. Stir well.
5. In another medium bowl, stir together banana, milk, rum, lemon zest, lemon juice, and vanilla.
6. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix well after each addition. Stir in pecans and coconut.
7. Pour batter into prepared pan; bake for 1 hour.
8. Let cool in pan 10 minutes. Remove from pan. Let cool slightly on rack.

1. Combine brown sugar, margarine, lemon juice, and rum in a saucepan; bring to a simmer.Cook 1 minute; stir constantly.
2. Remove from heat and stir in pecans and coconut; spoon over loaf