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Stacks of coconut lime banana bread stacked on top of each other.
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4.96 from 25 votes

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Bread
Cuisine: American
Servings: 10 slices
Author: Amy Nash

Equipment

Ingredients

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

Instructions

  • Heat oven to 350°F. 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.
    2 cups (282g) all-purpose flour, 3/4 teaspoon baking soda, 1/2 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, 1/4 cup salted butter, 2 large eggs, 1 1/2 cups mashed ripe bananas, 1/4 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 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.
    1/2 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.
    1/2 cup powdered sugar, 1 1/2 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.

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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