Reviewed: Aug. 23, 2009

Easy and delicious. Made a couple of substitutions out of necessity (margarine for butter, lemon for lime, spiced rum for dark, more rum/less milk) but they didn't seem to detract from the recipe. My family LOVED this bread and I'll definitely be making it again in the future!!

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tammiet83

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Reviewed: Jun. 22, 2009

This is a great recipe! I tweaked it just a little by using coconut milk instead of regular milk, and I added 1 1/2 teaspoons of lime zest in the batter. Also, I used a bunt pan because I only had 1 loaf pan. I baked it at 350 for 42 minutes and it was just perfect. This bread was super moist and very tasty, a unique twist on an old favroite. This will definitely be added to my collection!!

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squint17

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Reviewed: Apr. 6, 2009

Best banana bread ever! I will never try another recipe.

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shaybunnie

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Reviewed: Jan. 13, 2009

I made this recipe, thinking it was going to taste different but it tasted like a regular/dry banana bread. I like my banana bread a bit moist. I would not make it again.

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Nutrition Goddess

Cooking Level: Expert

Home Town: Hooksett, New Hampshire, USA

Living In: Milford, New Hampshire, USA

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Reviewed: Jan. 8, 2009

Wonderfully moist and flavorful, this banana bread is the best. This is coming from someone who traditionally hates coconut but the combination of rum (extract), lime zest and coconut is heavenly. Yes, it gets a bit crispy around the edges but that's my favorite part of the loaf. The topping is fabulous, too; just giving it enough pizazz to set itself apart visibly. The preparation/cook time is awfully long but since it makes two loaves, I'm OK with that. This is allows me to bring one to work and the other to my husbands work.

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Denise

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Reviewed: Jan. 7, 2009

This recipe takes me quite a while to prepare, and is gone so quickly. But the results are out of the WORLD!! Thanks!

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CookingFor17

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

Living In: Hershey, Pennsylvania, USA

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Reviewed: Sep. 29, 2008

I've made this recipe before - it is the same exact "Jamaican Banana Bread" recipe I got from "Cooking Light" magazine years ago. Though it has a lot of ingredients, it is very good and different from the usual banana bread recipes.

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LovetoCook

Cooking Level: Expert

Living In: Falls Church, Virginia, USA

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Reviewed: Jul. 19, 2008

I really like the unique flavor of this bread! It is exotic yet familiar. I have made this several times and have always gotten rave reviews. I also had to turn down the temperature while baking. 350 degrees is always best for me when baking breads. Otherwise I like it just as it is. Thanks for the wonderful recipe!

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Katie Bug

Cooking Level: Expert

Home Town: Havana, Illinois, USA

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Reviewed: Jul. 19, 2008

Loving this recipe!!! A big hit with the co-workers and the DH.. Made as written but added macadamia nuts with the pecans and gave everyone pineapple juice to drink to make it that much more Jamaicanish, YA mon:) oh the Jamaican honeymoon memories **blushes** LOL

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NurseApril

Cooking Level: Beginning

Home Town: Ypsilanti, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: Jun. 2, 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.

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CRITTERS1

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Reviewed: Mar. 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.

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carythary

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2007

Amazing! Moist and supremely delicious!

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krwilliamson

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Reviewed: Dec. 6, 2006

I think this bread is very good. However, my husband doesn't like it, so I think it's a matter of preference. This is the same recipe that appeared in Cooking Light magazine several years ago. I have also swapped the butter and cream cheese for a good old stick of butter, and it's good. I crave this bread from time to time, especially in the summer when I need something lighter tasting.

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WHATTAPEACH

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Reviewed: Nov. 22, 2006

flavor was excellent, a nice change from the classic banana bread. i overbaked mine a little so it didn't turn out very moist, but i'm going to try again.

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shon

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Reviewed: Nov. 8, 2006

This was a regular banana bread and not that exceptional with all these good ingredients. It took too much time to get this average tasting cake and i dont think i will do it again. If baking you have to bake at 350 it burns quickly at 375, it also makes one bread not two. It also lacked the most essential ingredients for a banana bread. Cinamon and Nutmeg.

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kc

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Reviewed: Oct. 18, 2006

A very yummy bread! I added about 8 fresh cherries to mine---a really nice addition I thought! But all in all, a very good banana bread! Thanks for the post!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Aug. 20, 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.

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Beth D.

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Reviewed: Aug. 11, 2006

Yum! This was very good. I brought it to work and everyone ate it up!

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nicci_cooks

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 21, 2006

this was ok. I love banana bread! the best part of this was the topping on the bread. i ended up cutting the top off and just eating that. probably won't make again, i'll just make my regular banana bread.

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Purplelgs

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Reviewed: Jun. 30, 2006

I agree with one of the other reviews - just another banana bread. It did have a light lime taste, but this bread was a LOT more work than regular banana bread so I probably won't bother to make again.

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