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. I posted my favorite banana nut muffin recipe a while back, and while I sometimes make that into a loaf too, I really love this coconut lime glazed banana bread variation too.
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 is also a good way to use up any leftover coconut from Easter. Is that a thing? Do you buy coconut for Easter baking? Seems like often around that time of year I buy a bag of coconut, only use half of it, and then it sits in the cupboard until I remember it and make Mississippi Mud Brownies or this Coconut Lime Glazed Banana Bread with it.
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?
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.
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup 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 vanilla
- 1/2 cup + 2 tablespoons shredded, sweetened coconut, divided
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime juice
- Zest of 1 lime
Heat oven to 350 degrees. Prepare one 9x5" loaf pan with cooking spray or a parchment paper sling. Combine the flour, baking soda and salt in a large bowl and whisk together.
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.
Add the flour and mix just until combined and no dry streaks of flour remain. Stir in 1/2 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.
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.
Slice and serve!
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.
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