Nuts, coconut, lime, and rum give this quick bread a tropical and indulgent feel. It’s an unforgettable recipe with the tangy lime glaze balancing the sweet bread. Give it a try. Don’t let the long ingredient list fool you; many are repeated ingredients that are mixed in the bread and then used to top the bread with a glaze that puts drizzled powdered sugar and milk to shame.
2 tablespoons butter, softened
2 tablespoons tub light cream cheese, softened
1 cup sugar
1 large egg
9 ounces all-purpose flour (about 2 cups)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup fat-free milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 teaspoons butter
2 teaspoons fresh lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut
How to Make It
Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
Place 2 tablespoons softened butter and cheese in a large bowl; beat with a mixer at medium speed until well blended. Add 1 cup sugar, beating well. Add egg; beat well.
Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir with a whisk. Combine banana and next 5 ingredients (through vanilla); stir well. Add flour mixture and banana mixture alternately to butter mixture. Stir in 1/4 cup pecans and 1/4 cup coconut.
Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.
Combine brown sugar and 2 teaspoons each butter, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.
This recipe was updated for the November, 2012 25th anniversary issue.
Moist, sweet and warm right out of the oven. I think the cream cheese/butter mixture along with the rum gave this a great texture. Easy. I didn't have any coconut, but I can tell it would have been even better with coconut.
I've tried so many banana bread recipes over the years, some are too dry, some are too dense, but this one is absolutely deeeelicious! My husband, who claims to not like sweets, probably ate half the loaf! This was so easy to make and it rose up so high in the pan. The coconut really gives it a nice surprising taste! The only changes I made was I left out the lime zest and juice (didn't have any) and used lemon juice in place and used only 1/8 tsp. rum ext, (that's all that was left in the bottle) and the bread was perfect. I also didn't make the glaze because I knew he wouldn't like it, actually it didn't need it, the bread is great without the glaze. I'm going to make up a bunch of these and freeze them for use over the winter! Thanks "My Recipes" for sharing your wonderful recipes with us!
This is hands-down, my FAVORITE banana bread recipe. It has a kick, so if you're a traditionalist and like the more mellow banana bread taste, this one might take some getting used to--that said, I love flavors of the Bahamas and Caribbean, so I typically add at least half again the volumes of rum, lime rind, and lime zest to really kick things up a notch. I also knock the sugar back to 1/2 or 2/3 cup, depending on how ripe the bananas are, since they have plenty of sugar themselves to sweeten things up. Enjoy!!!
I make it for special occasions at work and it is gone within 15 minutes! The unique flavor and healthy aspect makes it a go to recipe if I want to impress or make myself happy! It is also a pretty presentation. Enjoy!
This was lovely! I have tried many very good banana bread recipes from CL, but this is my new favorite now. The lime gives such a nice fresh touch to it!
I think next time I will bake it in a slightly longer tin, as it took me 30 min more to bake it as indicated in recipe.
This Banana Bread tasted good but it took WAY too much effort to not be the BEST Banana Bread I have ever tasted. I could hardly taste the banana, the rum, the lime or the coconut. The recipe required mixing up various items in four different bowls that were eventually combined with the glaze on top. It was pretty and had a nice texture but was just not worth it!