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.
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.
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!
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.
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.
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!
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.
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.
Really nice flavor pressed the topping in to cake before baking. Topping stuck to the top and was really crunchy. Family loved it.
