Coconut Lime Glazed Banana Bread

This Coconut Lime Glazed Banana Bread takes a sweet, tropical twist on traditional banana bread. It’s a great way to use up overripe bananas, and every bite of the crust is studded with toasted coconut and lime zest from a simple glaze.

Everybody needs a good banana bread recipe in their repertoire for using up those brown-spotted, overripe bananas sitting on the counter. My family’s love of bananas goes in fits and spurts where sometimes I can’t keep up with their demand and other times I end up with bunches of bananas going spotty and brown that need to be used up.

Coconut lime glazed banana bread is so different from your more traditional banana bread. The glaze on top adds extra sweetness, along with the sweetened, toasted coconut, and makes each bite special. I especially love the tartness of the lime and always zest my lime for the extra flavor it adds. Not to mention those bright green specks of lime zest nestled between toasty golden brown coconut just look pretty!

This bread is perfect for summertime snacking too because of the light, tropical flavors. It makes a great afternoon poolside snack and you can pretend you are on a beach in the Caribbean instead of at your 6-year old’s swim lessons. Unless you are actually on a beach in the Caribbean, in which case I’m insanely jealous.

Incidentally, does anyone else have the song “You put the lime in the coconut and drink ’em bot’ together/You put the lime in the coconut and drank ’em bot’ up!” running through their head now?

If you also have lots of overripe bananas and want to try some more unique banana bread recipes, you might also like our Nutella Swirl Banana Bread, Double Chocolate Banana Bread, or these Banana Walnut Muffins.

What You’ll Need

• Flour – I always use unbleached all-purpose flour for baking banana bread.
• Sugar – You’ll need granulated sugar for the batter and powdered sugar for the glaze.
• Bananas – The spottier the better.
• Large eggs – These acts as binders to give the banana bread a chewy, moist texture.
• Vanilla Extract – This important baking ingredient balances out the other flavors and ties everything together.
• Salt – Just enough so the loaf of banana bread doesn’t end up bland.
• Baking Soda – This is a leavening agent that gives the loaf of bread a little quick lift so it isn’t too dense.
• Salted Butter – Butter gives a better flavor to banana bread than using oil.
• Milk – Just a bit of liquid is needed to keep the batter from being too thick and dry. Apple juice makes a great substitute if you have it on hand.
• Sour Cream – Adds a little tang and moisture to the bread. You can use greek yogurt as a substitute.
• Coconut – I like to use shredded, sweetened coconut but you can use unsweetened coconut flakes if you prefer.
• Limes – You need both the lime zest and the juice. Be sure to zest the limes before juicing them.

How to Make This Recipe

1. Beat the butter and sugar in a large bowl using an electric mixer until creamy and light. Add the eggs and mix again until completely combined.
2. Add the mashed bananas, sour cream, milk, and vanilla, beating again until everything is combined.

3. Add the flour and mix just until combined and no dry streaks of flour remain. Stir in ½ cup of the coconut. Pour the batter into the prepared pan and sprinkle the remaining 2 tablespoons of coconut over the top of the loaf.
4. Bake for 50 to 60 minutes, checking for doneness by inserting a sharp knife or skewer into the middle of the bread to see whether it comes out clean. You might want to loosely cover the loaf with a piece of foil around the 40 minute mark if the coconut on top is starting to look too brown and toasty.

5. Allow the bread to cool in the loaf pan on a wire cooling rack for 10 minutes before removing it from the pan.
6. Prepare the lime glaze by whisking together the powdered sugar, lime juice, and lime zest. in a small bowl. Drizzle the glaze over the still warm bread, then let it sit for 15 minutes to set a bit. It helps to do this step on a wire cooling rack set on top of a baking sheet or sheet of aluminum foil so the extra glaze that drips off doesn’t go all over your counter.

Recipe Tips

• You can decrease the sugar in the recipe by up to ½ if you prefer a less sweet bread. Sometimes ripe bananas are so sweet on their own that you just don’t need quite as much sugar.
• Don’t forget to grease and flour your pan or line it with a parchment paper sling to make it easy to remove the banana bread.
• If the coconut is getting too dark or burning on top, cover the bread loosely with a piece of aluminum foil while it is baking.
• Check doneness with a long wooden skewer. It should come out clean or with just a few crumbs. Loaf pans are all a little different and it can affect the baking time for quick breads.

Print Pin Rate

Coconut Lime Glazed Banana Bread

5 from 24 votes

Amy Nash

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Bread

Cuisine American

Servings 10 slices

This Coconut Lime Glazed Banana Bread takes a sweet, tropical twist on traditional banana bread.  It’s a great way to use up overripe bananas, and every bite of the crust is studded with toasted coconut and lime zest from a simple glaze.

Equipment

• 8.5 x 4.5-Inch Bread Loaf Pans

Ingredients

  

123

Coconut Banana Bread

• ▢ 2 cups (282g) all-purpose flour
• ▢ 3/4 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 cup (200g) granulated sugar
• ▢ 1/4 cup salted butter softened
• ▢ 2 large eggs
• ▢ 1 1/2 cups mashed ripe bananas about 4 bananas
• ▢ 1/4 cup sour cream or Greek yogurt
• ▢ 3 Tablespoons apple juice or milk
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1/2 cup + 2 tablespoons shredded sweetened coconut divided

Lime Glaze

• ▢ 1/2 cup powdered sugar
• ▢ 1 1/2 Tablespoons fresh lime juice
• ▢ Zest of 1 lime

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Instructions

 

• Heat oven to 350°F. Prepare one 9×5" loaf pan with cooking spray or a parchment paper sling. Combine the flour, baking soda and salt in a large bowl and whisk together.
  2 cups (282g) all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt
• In a separate bowl, add the butter and sugar and beat using an electric mixer until creamy. Add the eggs and mix again until completely combined. Add the remaining wet ingredients of mashed bananas, sour cream or Greek yogurt, apple juice or milk, and vanilla, and beat again until everything is incorporated.
  1 cup (200g) granulated sugar, ¼ cup salted butter, 2 large eggs, 1 ½ cups mashed ripe bananas, ¼ cup sour cream, 3 Tablespoons apple juice or milk, 1 teaspoon pure vanilla extract
• Add the flour and mix just until combined and no dry streaks of flour remain. Stir in ½ cup of the coconut. Pour the batter into the prepared pan and sprinkle the remaining 2 tablespoons of coconut over the top of the loaf.
  ½ cup + 2 tablespoons shredded sweetened coconut
• Bake for 50 to 60 minutes, checking for doneness by inserting a sharp knife or skewer into the middle of the bread to see whether it comes out clean. You might want to loosely cover the loaf with a piece of foil around the 40 minute mark if the coconut on top is starting to look too brown and toasty.
• Allow the bread to cool in the loaf pan on a wire cooling rack for 10 minutes before removing it from the pan. In the meantime, prepare the lime glaze by whisking together the powdered sugar, lime juice, and lime zest. in a small bowl. Drizzle the glaze over the still warm bread, then let it sit for 15 minutes to set a bit. It helps to do this step on a wire cooling rack set on top of a baking sheet or sheet of aluminum foil so the extra glaze that drips off doesn't go all over your counter.
  ½ cup powdered sugar, 1 ½ Tablespoons fresh lime juice, Zest of 1 lime
• Slice and serve!

Notes

This bread freezes really well if you slice the loaf first and freeze the individual slices.  Then you can just heat one or two slices up in the microwave at a later date for a quick and easy weekday breakfast. From the 2003 cover of Cooking Light by way of Our Best Bites.

Nutrition

Calories: 304kcal | Carbohydrates: 53g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 271mg | Potassium: 154mg | Fiber: 1g | Sugar: 31g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 2mg

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