Reviewed: May 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.

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Reviewer:

jennleegordon

Cooking Level: Expert

Living In: Kingston, Ontario, Canada

Reviewed: Apr. 16, 2012

I still haven't made it exactely according to the recipe, but I've tried 3 different variations of it depending on what ingredients were on hand, and they all rocked!

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Reviewer:

fadano

Reviewed: May 20, 2011

Yes - I agree with another rater - this is the recipe from Cooking Light magazine. (It would be wise for people not to claim recipes as their own when they are in fact from other sources - my husband turns his students in for plagiarism all the time at the univeristy where he teaches). With that said - I have been trying to find this recipe for years on the Cooking Light website and they don't have it on there - so I am delighted to find it here! I do love this twist on traditional banana bread. I gave only three stars because of the plagiarism - it is a four star recipe, though

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Reviewer:

kristi

Reviewed: Apr. 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.

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Reviewer:

MPH Mom

Cooking Level: Expert

Living In: Cobourg, Ontario, Canada

Reviewed: Apr. 10, 2011

This recipe for banana bread with pineapple was good but i would recommend adding more banana for a liitle more flavor, i added one more.

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Reviewer:

lbgardea

Cooking Level: Professional

Home Town: Santa Ana, California, USA

Reviewed: Apr. 9, 2011

Yummy!!!

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Reviewer:

MichellyBelle

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Cooking Level: Expert

Home Town: Monroe, Louisiana, USA

Living In: Granbury, Texas, USA

Reviewed: Apr. 6, 2011

I really thought that with the rum and lime, this was going to be an amazing banana bread. It was just o.k. The flavours were more pronounced the second day. The topping was really good. I think that this would have been better if it was baked in a cake pan and then double the topping.

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Reviewer:

Shana

Cooking Level: Expert

Living In: Williams Lake, British Columbia, Canada

Reviewed: Mar. 20, 2011

This is pretty good. I opted not to make the topping, so I added more rum and coconut to the batter itself. I concur with others who believe this should be baked at 350 for an hour; it was done perfectly at that time and temperature. This is a good use of leftover overripe bananas. I can taste a bit of the rum, perhaps because I added a tablespoon or two more, and the coconut is a nice addition. thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Dec. 26, 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!

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Reviewer:

SUNNI_ONE

Cooking Level: Expert

Living In: Harpers Ferry, West Virginia, USA

Reviewed: Nov. 16, 2010

I NEVER LIKED BANANA BREAD. I HAD ALWAYS BEEN SERVED A HEAVY GOOEY PASTY BREAD. A FRIEND JUST GOT HOME FROM THE HOSPITAL AND A NEIGHBOR HAD A LOAF OF THIS. i FELL IN LOVE. iT WAS NOTHING LIKE ANY OF THOSE BAD LOAVES. I JUST SAID WOW! YOU WILL TOO!

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