Coconut Banana Bread with Lime Glaze

Terrific. I like it almost as much as my fave, Molasses-Oat Banana Bread, a companion from the 2003 CL issue. The glaze is what makes this one- I'd recommend half again as much; especially since a lime is going to give you that much juice anyhow! :)

I've been making this bread for years and my family loves it - the only change I make is subbing in King Arthur Flour's white wheat flour for 3/4 cup of the flour. I actually consider this more of a dessert, but I don't have the sweet tooth my husband and son have, they eat it for breakfast. A real winner, right up there with CL's Chai Banana Bread and Bananas Foster Bread.

Delicious! I cut the sugar back to 3/4C and the bread was still quite sweet - my bananas were very ripe, so added a lot of sweetness. I added chopped pecans, about a half cup and baked in two loafs. It didn't take an hour to bake, maybe 45 minutes. The dough is dense so it does take a while to cook. I checked it often starting at 30 minutes. I could not taste the rum at all so either I would use rum to make the glaze or I would just omit it all together. I had last minute guests and nothing to offer, so I liked how this came together pretty quickly, and we ate it warm and fresh from the oven - yum!

I made this for some friends and it was a hit! I had some bananas getting a little too ripe and decided to make some bread. I searched myrecipes and when I saw this I had to try it! So yummy!

Made this morning to recipe, excellent banana bread -- but how does anyone serve just 16 slices from this loaf?

Very good-- I used half whole wheat and half all- purpose flour and it turned out moist and delicious.

This has been my go-to banana bread recipe since it was first published in Cooking Light - which I now realize was nine years ago! It's never failed me!!

Extremely moist cake and if you like coconut you will enjoy this. I used a lemon glaze because thats all I had on hand and it was good.

This is by far the best banana bread recipe Cooking Light has ever put out. The combination of the tangy lime with the sweet banana is a match made in heaven! You don't miss any of the fat from oil or butter in this recipe either.

Excellent-- our favorite banana bread-- follow the recipe exactly as written. I made this for a baby shower last weekend and multiple people asked for the recipe.

Delicious and moist!!

Came out perfect! I did have to use rum extract due to my budget, but it was moist, tasty, and the glaze is the perfect mix of tangy and sweet.

This is coconut banana bread is worth each and every one of it's 5 stars! We didn't have limes on hand, but lemon juice worked just fine (although I will make sure to have limes on hand next time). We still need to figure out the best way to drizzle the glaze without losing all of the glazey goodness (leave the bread on a plate while you glaze so it can sop up on the bottom?). Suggestion: if you can get a hold of the brand "Danielle" and her mighty fine roasted coconut chips, you will love it even more!

This makes an excellent Gluten-Free version! I also turned them into 6 large sized muffins or you can do 12 cupcake sized ones. I used regular light rum, un-sweetened coconut, and I omitted the baking soda and used baking powder, I also added in flax meal but that is an option. Here are my revisions of the dry ingredients for a GF version: 2 cups GF flour blend, 2 tsp of baking powder, 1 tsp of Xanthan gum, 1/2 tsp. salt, 2-3 TBSP of flax meal. For the muffins, 350 degree oven temp. and I baked them for 30minutes. They turned out light and fluffy and so yummy! Enjoy!

Love these muffins! I skipped the rum and used just a little more banana and yogurt. Also used vanilla yogurt instead of plain. I followed another reviewer's suggestion and made a dozen muffins instead of a loaf. I baked on 350 for 28 min. Definitely don't skip the coconut topping and lime glaze - yum!

My hubby and son said this was the best banana bread they have ever tasted in their lives, and for me that says it all :)

This is incredible bread. I would definitely NOT skip the lime glaze but I'm sure it's still good without. I hardly ever bake, but I made this for a potluck at work and nobody could stop talking about it! I had lots of requests for the recipe. Made this as three mini loaves rather than one big one and it worked great.

My only issue with this recipe is that I could not stop eating it! I have tried a lot of banana bread receipes this winter and this one, by far, is the best. To cut calories, I used Splenda where it called for sugar, used 1 egg white and 1 egg instead of 2 eggs and used Smart Balance light in lieu of butter.

We love this banana bread. It's moist and delicious. I usually add toasted, chopped walnuts.

I make a bread each Sunday for breakfast throughout the week, and this is by far the best one ever! Didn't have time to make the lime glaze, and it was still fabulous! I used half wheat and half white flour, replaced the butter with applesauce, egg substitute instead of eggs and fat free Greek yogurt. I also added flaxseeds for a crunchy, nutty twist - will definitely be making many more times!

I've made this recipe several times and I've been tweaking it. I must say the last time I made it, it came out AWESOME! Here are my revisions: First, I make this recipe as muffins instead of as one large loaf. I like toasty muffin tops and this is just a personal preference, but I must say this way each serving has a lot more of the tasty toppings. The recipe makes 12 regular cupcake sized muffins, and I bake them at 350 degrees for 25 minutes instead of an hour. I substitute 1/2 cup each of light and brown sugar for the granulated sugar which gives them a richer, moister flavor. I also add: 1/8 tsp of coconut extract (Archer Farms brand from Target is the only one I found that is all natural). About a cup of walnut pieces (which I keep on the larger size to get a nice crunch of nut in almost every bite). I also follow a tip from another reviewer and toast the coconut (and the walnuts) before adding them to the batter at the end. I don't toast the coconut that gets sprinkled on top though so it wont burn. I use spiced dark rum instead of regular dark rum (more flavor), and here's a really good tip: try adding a couple of tablespoons of ground flaxseed to the dry ingredients also. I KNOW it sounds weird, but I found that it adds a very nice nutty flavor to the bread and also improves the texture (makes them softer). Try it!

Delicious recipe! Moist and flavorful! I have made it several times with vanilla flavored yogurt because it's what I had in the fridge. Otherwise, I followed the recipe as is. A true keeper. The whole family enjoys it for breakfast and as a snack. Makes a nice gift for holidays.

Unbelievable flavors and textures! Who would have guessed that this is a "light" recipe? Not my guests (aka guinea pigs), or my husband. This is a great recipe, and I didn't change a thing, although I did use apple juice instead of rum because I wasn't sure whether my guests would like the rum. Lovely with coffee after dinner, just a great recipe!

OMG! Say no more.....just double the lime glaze!

This has been our favorite banana bread recipe since it first came out in 2003. Every time I make it everyone asks for the recipe and can't believe it is a "light" recipe. The lime glaze is the perfect topper.

This has been our fav. for several years! Have added a small can of pineapple, dark chocolate chips, sub. O.J. for the rum with orange rind and or pecans. Have also used vanilla or orange yoguart.

This is my favorite banana bread recipe. My husband doesn't like coconut, so I admit, I make it just for me! Love the texture of the coconut and the lime glaze adds that bit of tart sweetness. Have made it many times over the years since the recipe first came out.

Instead of one loaf, I made 3 little loaf pans of this bread, baked for 40 minutes. Also added a bit of freshly grated nutmeg and used ripe bananas that I had previously frozen for future use. Bread is moist & delish! We are enjoying one loaf, brought #2 loaf to a friend and the third will get frozen.

I tried this recipe when it was first published in Cooking Light back in 2003, and it's been my absolute favorite ever since. I made it just as published, and the lime glaze and coconut are what really sold me. Whenever I crave banana bread, this is the only banana bread I crave!!! Who would have thought a light recipe could be SO scrumptious?