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Excellent.. I love this recipe. It is great even without the lime glaze, but the glase adds an extra kick to it. I only use 1/4 cup of powder sugar. We don't like it too sweet. Everyone needs to try this recipe.

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YungB July 04, 2008

Made this and entered it in the bakery contest at our county fair. It won a blue ribbon and 2nd in "best in class". Also took it to my moms for Easter dinner. We heated it up a little and most of us spread our slices with a little butter-- heavenly! It was delicious and we ate it as an appetizer, and by the time the meal was ready, not a crumb was left! Next time I make this (and there will be a next time), I think I will use over-ripe bananas for a stronger banana taste.

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All Sanity Lost March 31, 2008

YUMMY! This is a fantastic tasting & extremely moist bread. I just loved it! The only suggestion i could make is: when you take it out of the oven use a toothpick to poke several holes on the top so that the lime glaze really soaks down into the bread. it's too yummy to have all drip off the sides! YUMMY, YUMMY, YUMMY-thanks for a great alternative to the typical banana bread!

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um-um-good December 14, 2007

I too have seen this recipe in cooking light. I believe that it said that you could sub apple juice for the rum if you wanted. That is how I make it since we don't drink. Thanks for posting the recipe wicked noodle. I can't find my cooking light cookbook!

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Jenny O. November 08, 2007

Very moist, satisfying bread. I didn't have rum in the house but used 2/3 cup of white sugar and 1/3 cup of molasses instead; also used 1 cup of regular flour and 1 cup of whole wheat to increase fiber and protein. Excellent recipe.

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pheric2001 September 15, 2007

This was a great bread, and easy to prepare. It was certainly worth the trouble to bring out my antique citrus squeezer to prepare the glaze. I put a little extra rum in it. My liquor store did not have what I consider to be dark rum, only golden, so I used that (I did not want to put the 151 rum I had in there). I even considered putting a little rum in the glaze. Mom and Dad loved it. I had to use it to tempt Dad to walk three houses down the street just to get some. He was very glad he took the walk!

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TSBowers March 27, 2007

This is one of my very favorite banana bread recipes. I have made it several times and it has always turned out great. It reminds me of a pina colada. I made 6 loaves of this bread and gave as gifts this year. I originally saw this recipe in the 2004 "Cooking Light" book.

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Chef Schellies December 28, 2006

Wonderful bread and a nice change from the traditional banana bread even though I didn't use the rum but subsituted an equal amount of orange juice. Thanks Chia for posting this keeper banana recipe. We will be having this bread often for breakfast.

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ellie_ November 01, 2003

Followed recipe exactly. Had to bake for an additional 15 min. This bread is delish. Was skeptical about the lime glaze but it goes so well with the bread.... Moisture, consistency, taste, aesthetics are all spot on.

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jflarrea April 24, 2013

A nice flavourful loaf! I used vanilla flavoured yogurt, love the coconut, rum, lime flavours. The glaze is a nice addition to the loaf. I increased the coconut to one cup just because I love coconut! Next time I will add some rum to the glaze as suggested by Queen Dana.

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Elly in Canada February 18, 2011
Glazed Coconut Banana Bread