2 Tablespoons unsalted butter 3 Tablespoons gf cream cheese 1 cup sugar 2 eggs 2 cups gf flour (see tip above) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 2 mashed ripe bananas 1/2 cup vegetable oil 1/2 cup milk 2 Tablespoons rum 1/2 teaspoon lime zest 2 teaspoons lime juice 1 teaspoon gf vanilla extract 1/2 cup toasted pecans, chopped 1/4 cup sweetened coconut
Topping: 1/4 cup sugar 2 teaspoons unsalted butter, melted 2 teaspoons lime juice 2 teaspoons water 1/4 teaspoon gf vanilla extract 1 Tablespoon toasted pecans, chopped 1/4 cup sweetened coconut
Preheat oven to 375 degrees.
In a mixing bowl, beat cream cheese and butter until combined. Add 1 cup sugar; beat well. Add eggs and oil; beat until mixed thoroughly.
In a separate bowl, combine flour, baking soda, baking powder and salt; stir well.
In another bowl, combine banana, milk, rum, lime zest, lime juice, and vanilla.
Add flour mixture to egg mixture, alternating with banana mixture. Mix well after each addition. Stir pecans and coconut into batter. Spoon batter into a lightly greased loaf pan. Bake at 375 degrees for 1 hour, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Remove from pan and allow to cool completely on a wire rack.
For the topping, combine sugar, 2 teaspoons melted butter, remaining lime juice and remaining rum in a small saucepan. Bring to a simmer. Cook for 1 minute, stirring constantly. Remove from heat and stir in coconut and pecans. Spoon over banana bread.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.