Delicious and exotic twist on the common and bland banana bread. So good you will never bake another run-of-the-mill banana bread! Serve and watch the happy faces!

Recipe Summary

prep:
45 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 45 mins
Servings:
24
Yield:
2 loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.

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  • Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.

  • Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.

  • After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

Nutrition Facts

131 calories; protein 1.9g 4% DV; carbohydrates 22g 7% DV; fat 3.8g 6% DV; cholesterol 12.9mg 4% DV; sodium 92mg 4% DV. Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2006
This is a really nice change from traditional banana bread but I have a couple of comments. As written it makes one 9 x 5 loaf (not two). Also, I recommend baking at 350 degrees. At 375 it got too brown and the baking time was too long. I pulled out of the oven after 50 minutes when I noticed how brown it was and it probably would have been better if I'd caught it 5 minutes earlier. Next time I'll bake it at 350 and watch it close towards the end. I didn't bother to toast the pecans and I don't think it made much of a difference and it was easier. I will definitely make again with these changes. Read More
(43)

Most helpful critical review

Rating: 3 stars
10/03/2006
It was good, but I won't make it again. Here are things I would recommend for someone making this: It makes *one* loaf. I would use 350 degree oven as it was near burning after 50 minutes. The topping is good, but falls off when you cut the cake. I would recommend stirring the coconut and pecans from the topping into the batter itself, then preparing the glaze part of the topping only. Skewer the cake before you apply the glaze so it sinks in. This way you still have all the "jamaican" elements, and the glaze really is quite tasty. The cake itself was moist and had a nice texture, so I may refer to this idea of using cream cheese in the future on other banana bread recipes. Read More
(60)
68 Ratings
  • 5 star values: 34
  • 4 star values: 19
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 2
Rating: 3 stars
10/03/2006
It was good, but I won't make it again. Here are things I would recommend for someone making this: It makes *one* loaf. I would use 350 degree oven as it was near burning after 50 minutes. The topping is good, but falls off when you cut the cake. I would recommend stirring the coconut and pecans from the topping into the batter itself, then preparing the glaze part of the topping only. Skewer the cake before you apply the glaze so it sinks in. This way you still have all the "jamaican" elements, and the glaze really is quite tasty. The cake itself was moist and had a nice texture, so I may refer to this idea of using cream cheese in the future on other banana bread recipes. Read More
(60)
Rating: 5 stars
05/23/2006
This is a really nice change from traditional banana bread but I have a couple of comments. As written it makes one 9 x 5 loaf (not two). Also, I recommend baking at 350 degrees. At 375 it got too brown and the baking time was too long. I pulled out of the oven after 50 minutes when I noticed how brown it was and it probably would have been better if I'd caught it 5 minutes earlier. Next time I'll bake it at 350 and watch it close towards the end. I didn't bother to toast the pecans and I don't think it made much of a difference and it was easier. I will definitely make again with these changes. Read More
(43)
Rating: 5 stars
05/14/2006
What an incredible recipe! I made this for my mom this Mother's Day. She asked for banana bread and I told her about this new recipe. She had most of the ingredients on hand so I gave it a try! I had to substitute walnuts for the pecans and I had to double the brown sugar and butter for the topping to make enough to cover both of the loaves. She was so impressed as we all were! Thanks so much for sharing this recipe! Read More
(21)
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Rating: 5 stars
05/31/2006
I too found the 375 too high of temp. and it really only makes 1 or 1 1/2 regular size loafs.Found the bread very good. I then thought why not pinapple and make it more like a pina colada bread it was mine and my dad's favorite of the two. I then mixed the left over banana and the left over pinapple recipe and made what I called a Hawaiian bread. I will make all versions again. I used the regular coconut on the inside and the large flake on the topping it made for a nice appearance. Read More
(10)
Rating: 3 stars
03/16/2007
With all of the extra ingredients - coconut lime and rum - I expected this to taste totally different than regular banana bread but it didn't. The glaze was good but I agree with another reviewer that the nuts and coconut could be left out of the glaze and to poke lots of holes in the top to allow it to penetrate the bread. Overall it was good but not as exciting as I had hoped. Read More
(6)
Rating: 4 stars
12/28/2010
I'd give it 5 but I hate bananas! It's easy. Has a different twist and I used a chop stick to poke holes in the top for the glaze to absorb. I didn't eat it but since it disappeared I'd say it rocked. I lowered the temp to 350 and added about 15 min to the baking time and it was perfection. Turn it out on foil so you can glaze and wrap it to go. This loaf rocks! Read More
(6)
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Rating: 4 stars
05/16/2012
This is very good banana bread. Moist and flavourful. With it having all the extra "Jamaican" ingredients in it I expected it to taste a lot different that my regular banana bread but it didn't. The glaze wasn't for me it found it just sticky and sweet but others liked that addition. It only makes 1 loaf-not 2 bake it at 350 and it still didn't take an hour to bake as the recipe stated. Read More
(5)
Rating: 5 stars
06/02/2007
This is FANTASTIC!!!! I added a little more rum and lime zest/juice and skipped the vanilla. I let the topping ( sauce ) cool a bit to thicken and poked lots of hole in my 4 mini loaves. You'll need a extra napkin - it is a bit sticky. But everyone was asking for more. Read More
(5)
Rating: 5 stars
04/23/2011
Really nice flavor pressed the topping in to cake before baking. Topping stuck to the top and was really crunchy. Family loved it. Read More
(5)