This moist banana bread is a delicious change from the traditional banana bread. The cake is enriched with dark rum, coconut and pecans, then topped with a sweet butter-coconut glaze.
I made this recipe about 4 months ago......and it was absolutely divine! I'm back to do it again..... The pecans & rum make this irresistible and the best slice of 'cake' I have had for years. The topping adds that little bit of luxury and goes down perfectly with a good coffee. A must try! - 16 Jun 2013
It was good, but I won't make it again. Here are things I would recommend for someone making this: It makes *one* loaf. I would use 350 degree oven as it was near burning after 50 minutes. The topping is good, but falls off when you cut the cake. I would recommend stirring the coconut and pecans from the topping into the batter itself, then preparing the glaze part of the topping only. Skewer the cake before you apply the glaze so it sinks in. This way you still have all the "jamaican" elements, and the glaze really is quite tasty. The cake itself was moist and had a nice texture, so I may refer to this idea of using cream cheese in the future on other banana bread recipes. - 20 Aug 2006 (Review from Allrecipes US | Canada)
This is a really nice change from traditional banana bread but I have a couple of comments. As written it makes one 9 x 5 loaf (not two). Also, I recommend baking at 350 degrees. At 375 it got too brown and the baking time was too long. I pulled out of the oven after 50 minutes when I noticed how brown it was and it probably would have been better if I'd caught it 5 minutes earlier. Next time I'll bake it at 350 and watch it close towards the end. I didn't bother to toast the pecans and I don't think it made much of a difference and it was easier. I will definitely make again with these changes. - 23 May 2006 (Review from Allrecipes US | Canada)