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!

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

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.

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.

Amazing! Moist and supremely delicious!

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.

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.

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.

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!

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.

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

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.

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.

A diappointment. While there are a lot of yummy ingredients in this, it was still just banana bread. I took it to a church function and only 2 people even took a piece.

lovely bread; nice change of pace. I used whole wheat flour instead and just added heaping measurements of the leavening. I loved the lime essence; it gave a really nice level of flavor to the bread. I had a few slices of fresh pineapple that I wanted to use up so I chopped it up and threw it in. Very moist bread. I am thankful for the advise of others and baked at 350degrees. This made 4 mini-loaves. I was a bit too lazy to do the topping, so I just cinnamon/sugared the greased bread tins before placing the batter in. It made for a nice taste and texture to the bread. Look forward to trying this with the brown sugar topping.

A new 5 star favorite! The flavor blend of banana, lime, coconut, pecan and rum is so delicious. I doubled the topping recipe, baked the bread in two loaf pans at 350 degrees, and my guests were delighted with it. One commented on how light the bread is - it's got a nice airy texture to it. The only other thing I'd change is to use real rum instead of flavored extract; the extract had an aroma that was way over the top and seemed artificial.

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.