I know the name is a little overwhelming because most people don’t look for banana bread with 2 other strong flavors, but this is an awesome combination.
I came across the recipe a few years ago and it’s been my favorite non-traditional banana bread recipe ever since. I made a few changes to enhance the lime flavor because I cannot ever get enough citrus, but I promise it doesn’t overpower the banana.
I’m not going to pretend to understand the people who hate coconut because coconut is AWESOME, but if you’re a coconut hater, it’s entirely optional in this recipe. You don’t have to include any coconut at all. It’s not going to be nearly as awesome, but it’ll still be pretty damn tasty.
There is a small amount of prep involved, you need to zest 4-5 limes (which is a fancy way of saying using a grater or microplane to shave off the outside layer of the lime peel. It’s got AMAZING flavor.) and mash 3 very ripe bananas, but other than that, all you have to do is measure things. It’s really not bad.
You can do it. I promise.
Banana Lime Coconut Bread
Adapted from: Cooking Light
1/4 cup butter, softened
1 cup sugar
3 large very ripe bananas, mashed
3 limes, zested
1/4 cup lowfat yogurt (I used key lime, you can use plain if you want)
3 tbsp dark rum
1/2 tsp vanilla
2 cups flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup sweetened flaked coconut + 1 tbsp for topping the bread
Zest of 2 limes
Juice of 2 limes
1/2 cup powdered sugar
1. Preheat your oven to 350, spray a loaf pan with cooking spray (or butter/flour it).
Once you’ve had this tropical banana bread, you’ll never want the traditional stuff again.