1/2 c. butter
1/2 c. firmly packed brown sugar
1 egg, well beaten, room temp.
1/4 c. Jamaican rum
1 tsp. vanilla extract
2 c. all purpose flour, unsifted
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. grated nutmeg
1 1/4 c. mashed very ripe bananas
1/2 c. coarsely chopped walnuts
1/2 c. raisins (opt.)
1/2 c. shredded coconut (opt.)

Cream butter and sugar. Beat in egg until light and fluffy. Stir in rum and vanilla. Sift all dry ingredients together. Add to butter-sugar mixture alternately with the mashed bananas, mixing well after each addition. Fold in nuts and either raisins or coconut. Pour into well buttered and floured loaf pan, spread batter evenly.

Bake 1 hour and 15 minutes at 350 degrees, until bread shrinks from the sides of pan and straw inserted in center comes out clean. Cool 30 minutes, remove from pan and cool completely on rack. Wrap tightly in plastic wrap and foil until following day.