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Filling in for Chris & Jenn today I offer you a family favorite:

1 cup packed brown sugar
1/2 cup butter, melted
1/2 cup peanut butter
2 jumbo eggs
2 tablespoons cinnamon
1 cup golden raisins
1/4 cup Parrot Bay coconut rum
1/2 cup crushed walnuts
2 large, RIPE bananas, pureed
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

• 1 hour to 1 day before pour rum over raisins and let sit at room temperature.
• In a medium saucepan melt butter.
• Add brown sugar and bananas in a sauce pan.
• Cook until smooth and then add nuts and raisins.
• Stir until well coated & set aside to cool.
• Cream peanut butter, sugar and eggs until fluffy.
• Sift together flour, baking powder, baking soda and cinnamon.
• Add this to the creamed mixture gradually until well blended.
• Add cooled banana mixture.
• Pour into greased and floured pan(s)*
• Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake.

FROSTING
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

• In a medium bowl beat cream cheese and butter until smooth.
• Add lemon juice and vanilla. Beat until blended.
• Add powdered sugar gradually until well blended and smooth.
• Refrigerate 1 hour to set icing before serving.