Coconut Banana Bread with Lime Glaze

  • cathyk Posted: 02/09/09
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    This is the best banana bread I've made. Love the lime glaze! I will definitely make this again and like the idea below of adding the banana or pina colada yogurt instead of plain.

  • cyndi2774 Posted: 06/11/10
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    I followed the recipe exactly, and it is SO good. We are adding this to our family favorites cookbook. Soooooo yummy! Don't skip the lime glaze. Wow!

  • DIA2SYD Posted: 02/24/11
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    I used bread flour, and it baked perfectly (even at high altitude in Denver). It was delicious.

  • Jenny1 Posted: 12/19/08
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    This recipe for banana bread was special because of the coconut and lime glaze. The bread itself would be bland without the other. I cut down the sugar to 3/4 cup and accidently added a whole stick of butter instead of 1/2. I also pulled it out of the oven about 10 minutes to early as the very center didn't get baked through. Maybe due to the extra butter. I used banana yogurt as well. However, the outer pieces were excellent and I will make it again following the recipe to a T with less sugar.

  • akjones Posted: 11/16/09
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    This was wonderful! Very moist and loved the lime flavor on top. Easy to make so will do again. Followed recipe exactly except didn't pre-mash bananas b/c very ripe and used nonfat greek yogurt.

  • mikegallo Posted: 09/23/09
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    This is one of the best banana bread recipes. Moist and delicious.

  • London1 Posted: 11/19/09
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    This bread is very moist and the glaze adds extra flavour. I have frozen it and it still tastes great when thawed.

  • laniecooks Posted: 10/14/10
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    I have been making this recipe for years and it is perfect as is. I just love it. In fact it's baking in the oven right now and I can't wait to share it with my family. I don't alter the recipe and sometimes I don't use the glaze, and it is still very good.

  • tigeymom Posted: 01/06/11
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    Works well substituting splenda for the sugar, for my diabetic dad.

  • StephMerrifield Posted: 01/02/09
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    I gave this as holiday gifts and it was very yummy. I accidentially bought unsweetened coconut and it worked out just fine as well Makes a beautiful glaze so its picture perfect. A definite keeper.

  • speechick2 Posted: 07/06/09
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    This is the best banana bread recipe I have ever made. Followed it to the letter and it is delicious!

  • GRAMMERRY Posted: 12/06/08
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    Made this receipe and took to work, everyone there loved it. Very moist , and a wonderful flavor. Made again today for my family. The coconut really compliments the banana flavor. I substituted rum flavoring for the rum . Very easy to make, I also added English walnuts.

  • Baskitmum1 Posted: 12/12/08
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    I love Banana bread and coconut so I thought this may be good. OMG, it is to die for. I ate 3 slices and had to leave the house before I ate the whole thing. I made it with Eggbeaters and it turned out great. It is moist and flavorful. Next time I'd like to try it with Baking Splenda to try to cut down on the calories. Try it, you'll like it.

  • cookinfabulous Posted: 01/01/09
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    This is really amazing - would make a great brunch item. Or great as muffins to give away at the holidays. The problem in my house is that my husband isn't a huge fan of breads like this so I'm the only one who eats it - and 16 slices takes quite a while to get through!

  • debb107 Posted: 03/13/09
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    This is my go to banana bread recipe. I substitue low fat sour cream for the yogurt and use light rum because I don't own dark. I don't even bother with the glaze. I just sprinkle coconut on the top before I bake it and it comes out beautiful, moist and delicious.

  • DebbaG Posted: 12/31/08
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    I have made this recipe hundreds of times since it first came out in Cooking Light in 2003. I've received nothing but rave reviews from the people I've made it for and it's my favorite recipe to make! It also doubles well. Moist and flavorful.

  • daricelynn Posted: 10/06/09
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    Very good - I toasted the coconut I put in the bread. The coconut on top didn't need toasted it got toasted when baking in the oven.

  • verolyn Posted: 02/19/11
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    This is my family's favorite banana bread recipe. It is so delicious. I love the glaze. I usually take a toothpick and poke holes in the bread so the glaze can seep into it.

  • Guisam Posted: 03/07/10
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    I made this recipe with less sugar, I used 1/2 cup sugar and add more yogurt and came very good, my family like.

  • Mleigh Posted: 11/10/09
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    I don't particularly like banana bread OR dark rum but I clipped and filed this recipe because I knew there would come a time when I would have over-ripe bananas I would have to use up, and my mother likes dark rum. Well, that time came this weekend and I pulled out this recipe with the intent of giving the resultant loaf to my mother. So far, I've been eating most of it. There are still some slices in the freezer for my mother but if I don't see her soon she'll be out of luck. It's really quite tasty with a cup of tea.

  • cheddar Posted: 02/22/10
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    Our favorite banana bread recipe! Love the blend of flavors. Moist and delicious. Have made it more times than I can count and it's always a hit.

  • JennySmith Posted: 09/13/10
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    After hearing all of the raving reviews, I found myself a little disappointed by this banana bread. I love all of the ingredients, but when put together, I found them a little...over the top. I would prefer a regular loaf of banana bread, or one of the other versions I've made: chocolate, blueberry, etc. My husband enjoyed it, although he agrees that we have better recipes that make better use of the bananas.

  • lindsayF Posted: 03/25/09
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    This is awesome banana bread, nice and moist. I don't have patience to wait for (or really like the flavor of) black bananas. So I peel and freeze perfect bananas for a few hours and then let them sit out or nuke them to make them the consistency of black bananas. I think it produces a brighter taste, and you can have banana bread within hours of going to the grocery store. And lime zest is a wonderful addition to the glaze. My new go to recipe!

  • devilicious Posted: 06/14/09
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    I liked this recipe. I used it 2 times once I used lemon topping the other time I used lime topping. I used whole wheat flour. It think it is a good recipe.

  • Danyielle Posted: 08/10/09
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    We love this recipe. I make it in a mini muffin pan. Then i can freeze some or share some.

  • chaiallthatjazz Posted: 08/05/09
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    We made this bread for Thanksgiving last year, and followed the recipe to the T. It was outstanding, and now permanently added to my holidays menu!

  • JeriTex Posted: 09/28/10
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    Absolutely delicious! Wouldn't change a thing!

  • preciousthings Posted: 10/04/10
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    Wow! I am not much of a baker and followed this recipe almost exactly (except for using 3 mini loaf pans rather than 1 big one [baked for about 35-40 mins] and I used apple cider in place of the rum since I didn't have any rum.) The bread turned out absolutely delicious. Very, very impressive - very moist and flavorful. I love the lime glaze, tastes fancy despite being extremely easy to make. Will definitely make again, and would be great holiday gifts for coworkers.

  • lizlee Posted: 11/14/10
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    i agree that this is a fantastic recipe, and my husband adores it. it never lasts long at our house!

  • FunAuntSherry Posted: 02/25/11
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    Forgot the limes while shopping so I didn't do the glaze, but I did add Macadamia nuts - and it was Delightful!

  • CaitlinDawn87 Posted: 03/30/11
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    This was so simple to make and really delicious. Definitely do not skip the lime glaze, I think it ties the whole loaf together.

  • recchef Posted: 05/20/11
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    This is a wonderful moist loaf of bread! Followed the recipe to the letter. Thanks for such a great recipe!

  • goghgirl65 Posted: 05/31/11
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    Excellent. I used coconut yogurt for added flavor. I only had 1 cup white flour so I used whole wheat pastry flour as well as using 1/2 cup white sugar with 1/2 cup brown sugar. I love it!

  • issalyn Posted: 06/28/11
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    Great, hearty bread. Made this as written but added about 1/2 c. chopped pecans as we like our banana bread to have "texture." Was fantastic. I actually preferred it without the glaze, however. The glaze makes it more of a dessert and slightly too sweet I think.

  • HotMamma40 Posted: 07/16/11
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    This is the best banana bread I have ever had! I made it Gluten Free by using a gluten free flour mix. I cut down the sugar a little bit too. I also mixed in some coconut into the bread and sprinkled more on top. The lime glaze is excellent!

  • Marjoram Posted: 07/09/11
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    I have made this recipe several times, using half whole-wheat pastry flour and substituting a little more milk for the rum. For those who prefer to skip the alcohol, I can tell you this recipe tastes wonderful without it. I made it once in a bundt pan for an office meeting and everyone went back for seconds and thirds. For me, the lime glaze is what makes it really special.

  • Kuenzi123 Posted: 07/30/11
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    Wow. I never bake, but I made this for a work potluck and it's incredible. I made three mini-loaves rather than one large one. Followed the recipe exactly and everybody raved; lots of my coworkers demanded the recipe.

  • LilLisa Posted: 09/06/11
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    This recipe is amazing! I used coconut rum and it made it even more delicious!

  • Jacqualin Posted: 09/13/11
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    Very good with my modifications, I used 3/4 cup of honey instead of sugar and whole wheat flour instead of white.

  • GayleR Posted: 11/19/11
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    Greenville, NC

    Not bad, but I'm surprised to see it declared the best CL quick bread. I'm still trying to decide whether I appreciate the rum flavor in a banana bread. The glaze does dress it up, though.

  • nutritionmama Posted: 11/12/11
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    Outstanding in flavor but misleading in regards to healthiness. I calculated that to get the 193 calorie portion, you would have to consume 1/17th not 1/16th as recommended. And even if you eat 1/16th of the recipe, you will get approximately 20 grams of sugar or 1 Tablespoon plus 2 teaspoons. 1/12th of the recipe serves up approximately 269 calories and 27.2 grams of sugar. A Krispy Kreme yeast glazed donut comes in at 200 calories and 10 grams of sugar. Bake this and share it with 16 hungry friends.

  • eurekatpt Posted: 01/04/12
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    I've made this recipe probably 30 times now and have it memorized (which I don't do often!). It's hands down my husband's favorite quick bread. It's delicious following the recipe exactly, or I've sometimes substituted rum extract and/or fruit juice (just about any kind except citrus juices) for the rum. I also sometimes add a teaspoon or so of lime juice to the actual batter too, so it's not just in the glaze.

  • hotlips13 Posted: 01/20/12
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    This bread was delicious! I made it with whole wheat white flour and unsweetened coconut. For the sugar I used half splenda and added pineapple greek yogurt. Didn't have any rum so I used some coconut extract instead. It baked in about 47 minutes instead of the hour listed. Do not skip the lime glaze, it's so easy and yummy!

  • Ruralcook Posted: 01/22/12
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    Tasted great though I forgot the baking soda and the bread did not rise. Will try again.

  • candicarter Posted: 07/11/12
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    I'm not candicarter and this isn't the review I just wrote, but it's the one your site says is "your review" and gives me permission to edit. What gives?

  • bonno52 Posted: 03/28/12
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    amazing!

  • itravel Posted: 02/26/12
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    I love this bread. Didn't have rum but some good cognac worked well. My loaves always arch high in the middle whereas in the picture the finished product is evenly cut into identical size pieces. Why? Sure, it tastes the same but makes it difficult to estimate calorie count.

  • sljohnston Posted: 06/16/12
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    This is my FAVOURITE banana bread. The only thing I change is add 3 Tbsp of lime juice instead of the rum along with a good amount of lime zest. Really, really good recipe! Next time I make it I will try it with coconut oil instead of butter.

  • kmwbunny Posted: 11/09/12
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    This is by far my favorite banana bread recipe. The last time I made it, I didn't have any dark rum in the house so I used Malibu Coconut Rum instead. It turned out even more amazing!

  • GeniMT Posted: 04/03/13
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    This was moist and delicious and truly different. I did not use the glaze and found it plenty sweet and delicious without it. I substituted coconut extract for the vanilla and this was a great addition. I also decreased sugar to 3/4 a c. and substituted Greek nonfat yogurt for the plain, low-fat yogurt. I have a blog where I linked to this recipe as well if you want to see my version just search Sweet and Crumby coconut lime bread.

  • carolfitz Posted: 03/25/13
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    Made using Captain Morgan spiced rum & Greek nonfat yogurt because that's what we had on hand. Pretty good banana bread. FYI, in the original recipe they recommended subbing apple juice for the rum if you prefer no alcohol, don't know why they left out that note in this later version.

  • pebblesk14 Posted: 04/12/13
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    My favorite banana bread. I use vanilla yogurt and skip the glaze. Perfect for a snack or fancy brunch.

  • Daphne23 Posted: 09/12/13
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    If you substantially alter a recipe's ingredients and instructions and then give it three stars, the review is not worth much. Reducing the amount of sugar in a recipe by more than 1/3 can cause loss of tenderness, moisture, and browning, as well as making it less sweet. The purpose of sugar in a recipe is not limited to its power to sweeten. Also, adding more fat to a recipe that is disproportionate to the other ingredients will result in a less than ideal outcome. This recipe is fine as is.

  • Yette4 Posted: 11/30/13
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    Pretty much like banana bread. I wanted something a little different to have some options for all the ripe bananas we always seem to have. This was nothing too special, so I won't try it again. I actually had quite a bit of it that didn't cook in the very center, but the edges were beginning to blacken quite a bit & it had to come out of the oven. Even then, some of the loaf was inedible because it was just dough and the edges did taste a little burned & were dried. I used imitation rum instead of rum and skipped the lime glaze (as I knew we definitely wouldn't like it then).

  • janie19 Posted: 12/21/13
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    I have made this many times for parties and holiday gifts and it is always a hit.

  • littlemissfiddl Posted: 08/04/14
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    I used part coconut flour to replace some flour (when doing so you must add extra liquid, so I added equal parts coconut milk beverage). Everything else was the same. I really like coconut. I gave some to my hubby who said that it didn't have much coconut flavor. So next time I will use coconut oil instead of butter. Other than the lack of coconut flavor, this was an excellent recipe. Very moist and the glaze was dynamite. But like I said, I love coconut and use it all the time. So my husband and I are used to a robust coconut flavor in things. I will make again!

  • miraoli Posted: 08/29/13
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    I had to leave out the rum, as we don't have access to any. Other than that it was super yummy. It wasn't dry at all and had a very unique flavor. It's not what you typically expect out of banana bread. (Which in this case is a good thing.) The whole family loved it! www.PrintableCouponsandDeals.com has tons of great coupons that could be used on ingredients for this recipe.

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