Photo: Howard L. Puckett
Hands-on Time
43 Mins
Total Time
1 Hour 45 Mins
16 servings (serving size: 1 slice)

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.

How to Make It

Step 1

Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Chef's Notes

This recipe was updated for the November, 2012 25th anniversary issue.

Ratings & Reviews

mickeyengland's Review

September 25, 2012
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!

Landfall189's Review

May 27, 2010
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!!!

goochiegourmet's Review

October 17, 2012
I love this banana bread! I made it yesterday and it turned out so moist and for those who don't like coconut, it's hardly recognizable. I love coconut and may add more next time!

SRodrig185's Review

July 23, 2014
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.

SaraGram's Review

November 04, 2013
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!

BlueeyedSara7's Review

September 19, 2011
With the exception of making muffins, I followed the recipe exactly and was very pleased. Will definitely make again.

SusannahM's Review

December 20, 2012
Love this recipe! Have made it many, many times. My family's favorite banana bread recipe by far.

kls2003's Review

January 22, 2009
Fantastic. I made muffins instead of bread. I didn't have any rum or extract, so I just omitted it and added more vanilla. Instead of the stuff you pour on top, I toasted some coconut and put it on top before I put them in the oven. Great bread - will definitely make again!

karaboo's Review

March 13, 2010
these are so yummy! I made them into muffins so they are easier to eat and I couldnt be more pleased. only thing I didnt do was the glaze and I added 2 extra T of butter instead of cream cheese since I didnt have any on hand. they are so light fluffy moist and yummy!

dburge's Review

August 20, 2009
This is a different twist on banana bread so we had to try it. Really it's worth trying but I enjoy eating other banana bread recipes more.