I love this bread. It’s close enough to a traditional banana bread that everyone loves the flavor. Yet it’s just different enough that people always say, “Wow!” It’s especially great for functions where you’re asked to bring a bread (I’m imagining brunch with friends, church events, etc.) and you know everyone will show up with the same 3 kinds. This one is definitely a stand-out. It’s a sweet banana bread laced with a little coconut and then drizzled with a tangy lime glaze.
You don’t stray far from the normal routine here. Beat the sugar and the wet stuff, then add the flour and the dry stuff and then dump in some coconut. Do you like how straight-forward that is?
Once your batter is in your baking pan you sprinkle some extra coconut on top before popping it in the oven.
This creates a great crunchy texture on top, adds flavor, and makes it look extra fancy 🙂
But that’s not all. While that bread is cooling for a few minutes you’ll whip up the sweet lime glaze and then drizzle that on top.
Since the bread is slightly warm still the glaze just kind of melts over everything, coating the coconut and sinking into the cracks and crevices on top.
The best part is that it’s not just gorgeous and drool-worthy on the outside. The inside is super soft and moist and the glaze just gives a hint of lime with every bite.
Coconut Banana Bread with Lime Glaze
adapted by Our Best Bites from Cooking Light
2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut
optional (if you have it, add it!): 1/2 teaspoon coconut extract
Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice and optionally the zest from the lime as well.
*as in: don’t go buy apple juice just for this recipe. If you don’t already have some, just use milk!
Preheat oven to 350 degrees.
Whisk flour, baking soda, and salt together and set aside.
In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.
Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.
Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.
When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.