Pink Challenge #4

Pink Island Bread (gluten free)

2 T. butter
2 T. cream cheese
1 C. sugar
2 eggs
2 C. GF all purpose Flour
2 tsp. baking powder
1/2 tsp baking soda
1/8 tsp salt
2 mashed ripe bananas
1/2 c. vegetable oil
1/2 c. cherry juice
1 tsp. almond extract
1/2c. toasted pecans, chopped
1/4 c. shredded, sweetened coconut
1 can tart cherries, drained well
1-2 drops red food coloring (optional)

Topping
1/4 c. sugar
2 tsp butter melted
2 tsp cherry juice
2 tsp water
1/4 tsp almond extract
1 T. toasted, chopped pecans
1/4 c. coconut

Preheat oven to 375 degrees.
In a mixing bowl, beat cream cheese and butter until combined. Add 1 c. sugar, beat well. Add eggs and oil, beat until mixed thoroughly.
In a separate bowl, combine flour, baking powder, baking soda and salt. Stir well.
In another bowl mix bananas, cherry juice, almond extract and food coloring.
Add flour mixture to egg mixture alternating with banana mixture. Mix well. Stir in pecans, coconut and cherries. Spoon into a greased loaf pan. Bake at 375 for 1 hr and 15 minutes. Cool in pan for 5 minutes. Remove from pan and allow to cool on wire rack.

For the topping, combine sugar, 2 tsp butter, 2 tsp cherry juice and water in a small saucepan. Bring to a simmer. Cook 1 minute, stirring constantly. Remove from heat and stir in coconut, pecans and almond flavoring. Spoon over top of bread.