Description
This Coconut Lime Banana Bread is a moist and tropical twist on the classic banana bread. Infused with ripe bananas, shredded sweetened coconut, and a tangy lime glaze, it’s irresistibly flavorful and perfect for breakfast or a sweet snack. The bread is soft with a subtle coconut crunch on top, while the bright lime glaze adds a refreshing finish.
Ingredients
Scale
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
- Preheat and prepare pan: Heat the oven to 350°F (175°C). Prepare a 9×5″ loaf pan by spraying it with cooking spray or lining it with a parchment paper sling for easy removal.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream butter and sugar: In a separate bowl, use an electric mixer to beat the softened butter and granulated sugar until creamy and light in texture.
- Add eggs and wet ingredients: Add the eggs to the creamed mixture one at a time, mixing thoroughly after each. Then beat in the mashed bananas, sour cream or Greek yogurt, apple juice or milk, and vanilla extract until fully incorporated.
- Combine wet and dry ingredients: Slowly add the flour mixture to the wet ingredients and gently mix just until combined. Avoid overmixing to keep the bread tender. Fold in 1/2 cup of shredded sweetened coconut.
- Fill pan and top with coconut: Pour the batter into the prepared loaf pan and sprinkle the remaining 2 tablespoons of shredded coconut evenly over the top.
- Bake: Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a sharp knife or skewer into the center; it should come out clean. If the coconut topping begins to brown too much around the 40-minute mark, loosely cover the loaf with foil to prevent burning.
- Cool the bread: Remove the bread from the oven and allow it to cool in the pan on a wire rack for about 10 minutes. Then remove from the pan to cool slightly further.
- Prepare lime glaze: While the bread cools, whisk together the powdered sugar, fresh lime juice, and lime zest in a small bowl until smooth.
- Glaze the bread: Drizzle the lime glaze over the still warm banana bread. Let the glaze set for about 15 minutes. It’s helpful to place the bread on a wire rack over a baking sheet or foil to catch any drips.
- Serve: Slice and enjoy your moist, tropical coconut lime banana bread as a delicious breakfast or snack treat.
Notes
- This bread freezes very well if you slice it first. Freeze individual slices for easy reheating later.
- Reheat frozen slices in the microwave for a quick and convenient breakfast option.
- Use ripe bananas with plenty of brown spots for maximum sweetness and moisture.
- If sour cream or Greek yogurt is unavailable, you can substitute with the same amount of plain yogurt or buttermilk.
- Adjust the lime zest and juice in the glaze to taste for more or less tangy flavor.
