Step 1

Preheat the oven to 350 degrees Fahrenheit. Lightly grease 8x4-inch loaf pan with oil or butter.

Step 2

Beat together 2 tablespoons of butter and cream cheese at medium speed until light and fluffy. Gradually beat in the sugar until well-combined. Beat in the egg.

Step 3

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Step 4

In another separate bowl, stir the bananas, milk, 2 tablespoons of rum, lime zest, 2 teaspoons lime juice, and vanilla extract until combined.

Step 5

Add the dry ingredients into the cream cheese mixture in 3 batches, alternating with the banana mixture.

Step 6

Gently mix in 1/4 cup of toasted pecans and 1/4 cup coconut flakes.

Step 7

Pour the batter into the greased loaf pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Cool bread in the pan for 10 minutes and transfer onto a wire rack.

Step 8

While the bread is cooling, prepare the topping. Combine the brown sugar, 2 tablespoons of butter, 2 teaspoons lime juice, and 2 teaspoons rum in a small saucepan over medium-high heat. Stir constantly for 1 minute, or until the sugar has dissolved, and the mixture is smooth.

Step 9

Remove from heat and add in 2 tablespoons of pecans and 2 tablespoons of coconut.

Step 10

Spoon over the topping while the bread is still warm. Let the bread cool completely before serving. Enjoy!