This banana bread recipe is so good, I haven't made any other kind since I first tried it. It's so good, my mother-in-law asked me for the recipe. I've been meaning to try it without the coconut and lime glaze, too, but we like this combination so much I haven't gotten around to it yet. I'm pretty sure you could substitute pecans or walnuts (or yes, chocolate chips), and just use a plain glaze (milk and powdered sugar)--or no glaze at all. I think this recipe has 1/4 of the butter that my old recipe has, and half the sugar. Healthier, but incredibly moist and tender. I guess the secret is the yogurt and more bananas. Make sure they're really ripe and mushy--I like to keep dying bananas in the freezer, skin and all. Just thaw them on the counter for a short time, cut off the ends, and squeeze the bananas right into your measuring cup. You hardly need to mash them.