Jamaican Banana Nut Bread

This is a Cooking Light recipe, like a lot of my recipes. However, this is my own picture since there wasn't one online. This is so delicious and you just have to make it.

2 tbsp butter, softened
2 tbsp (about 1 oz) block-style 1/3 less fat cream cheese, softened
1 c sugar
1 egg
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
.
1 cup mashed banana (about 2 bananas)
1/2 c fat free milk
2 tbsp dark rum (or you can use 1/4 tsp rum extract)
1/2 tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
.
1/4 c chopped pecans
1/4 c flaked sweetened coconut
.
Topping:
1/2 c packed brown sugar
2 tsp butter
2 tsp lime juice
2 tsp dark rum (or 1/8 tsp rum extract)
2 tbsp chopped pecans
2 tbsp flaked sweetened coconut

Preheat oven to 375 degrees. To prepare bread: Beat 2 tbsp softened butter and cream cheese with a mixer at medium speed, adding sugar. Add egg; beat well. In a separate bowl, combine flour, baking power, baking soda, and salt. In a small bowl, combine banana, milk, rum, lime rind, lime juice, and vanilla extract. Alternate between adding flour mixture and banana mixture to the creamed mixture. Mix in after each addition. Then, stir in 1/4 c pecans and 1/4 c coconut. Pour into an 8x4 in loaf pan coated with cooking spray. Bake for 1 hr.  Let cool in pan 10 min, then remove from pan and let cool on wire rack.
To make topping: Combine brown sugar and 2 tsp each butter, lime juice, and rum in a saucepan and bring to a simmer. Cook 1 min, stirring constantly. Remove from heat and stir in 2 tbsp each pecans & coconut. Spoon over loaf.