Banana Lime Coconut Bread

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

Ingredients
Bread:
1/4 cup butter, softened
1 cup sugar
2 eggs
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

Glaze:
Zest of 2 limes
Juice of 2 limes
1/2 cup powdered sugar

ingredients

1. Preheat your oven to 350, spray a loaf pan with cooking spray (or butter/flour it).

2. Cream together butter and sugar until well mixed.
butter and sugar

3. Add eggs and mix well.
eggs in

4. Add bananas, zest, yogurt, rum, vanilla. Mix well.
zest banana in

5. Add flour, baking soda and salt. Mix well. Add coconut. Yea, it’ll look really gross.
batter done

6. Pour into greased pan, sprinkle with remaining 1 tbsp coconut.
in pan

7. Bake for approximately 1 hour, until a toothpick inserted all the way into the center comes out clean. Let cool for 10 minutes in the pan, then carefully remove from the pan to a cooling rack.
bread out

8. While bread is cooling, prepare glaze. Combine remaining zest, juice, and powdered sugar. Whisk together.
glaze

9. Pour glaze over the warm bread. Let it soak in for at least 10 minutes.
bread finished

10. Slice bread and enjoy. Store in a airtight bag or container and enjoy!
slice

Once you’ve had this tropical banana bread, you’ll never want the traditional stuff again.

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Welcome!
I'm Katie, a 30-year-old, wife, mom, former teacher-turned PT, who also had brain surgery in November of 2007. This blog chronicles my daily life, from mundane to crazy, often with far too much detail. Sit down, get comfortable and stay for a while.
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