Photography: Randy Mayor; Styling: Jan Gautro; Food Styling: Kellie Gerber Kelley and Kathryn Conrad
1 loaf, 16 servings (serving size: 1 slice)

The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.

Step 3

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.

Ratings & Reviews

FarmerD's Review

October 11, 2014
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! :)

smd1212's Review

August 16, 2014
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.

twoloves's Review

Joyce W
June 17, 2014

kellergirl's Review

December 28, 2013
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!

RobertYost1's Review

December 10, 2013

mrslass's Review

July 08, 2013
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!

carolfitz's Review

March 25, 2013
Made this morning to recipe, excellent banana bread -- but how does anyone serve just 16 slices from this loaf?

AnjaLu's Review

March 24, 2013

mangomama's Review

October 18, 2012
Very good-- I used half whole wheat and half all- purpose flour and it turned out moist and delicious.

LindsHof's Review

October 16, 2012
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!!