Are you ready to transport your taste buds to a tropical paradise? Our Coconut Banana Bread with Lime Glaze is not just any ordinary loaf; it's a delightful fusion of sweet, tangy, and buttery flavors that will have you dreaming of sun-soaked beaches and swaying palm trees. With just a few simple ingredients, this recipe transforms ripe bananas into a moist, flavorful bread topped with a zesty lime glaze that adds the perfect finishing touch. Whether you're looking for a delicious breakfast treat or a sweet afternoon snack, this tropical delight is sure to impress. Keep reading to discover how to whip up this irresistible loaf that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Tropical
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1 cup powdered sugar
- 2 tablespoons lime juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with a little coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 3 ripe bananas with a fork or potato masher until smooth. Make sure there are no large lumps left.
- Add 1/3 cup of melted coconut oil to the mashed bananas and mix well until combined.
- Stir in 1 cup of sugar, followed by 1 teaspoon of vanilla extract. Mix until the sugar is well incorporated.
- In a separate bowl, combine 1 teaspoon of baking soda and 1/4 teaspoon of salt. Sprinkle this mixture over the wet ingredients and stir gently to combine.
- Gradually add 1 1/2 cups of all-purpose flour to the mixture, folding it in gently until just combined. Be careful not to overmix.
- Fold in 1/2 cup of shredded coconut, ensuring it is evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the bread is cooling, prepare the lime glaze. In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of lime juice until smooth and well combined.
- Once the banana bread is completely cooled, drizzle the lime glaze over the top. Allow the glaze to set for a few minutes before slicing.
- Slice the Coconut Banana Bread and serve. Enjoy your tropical treat!
Tips
- Choose Ripe Bananas: For the best flavor and sweetness, use very ripe bananas with plenty of brown spots. The riper they are, the better the banana bread will taste!
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense loaf instead of a light and fluffy texture.
- Coconut Oil Alternatives: If you don’t have coconut oil, you can substitute it with unsalted butter or another neutral oil, but the coconut flavor will be less pronounced.
- Add More Coconut: If you're a coconut lover, feel free to add more shredded coconut to the batter for an extra tropical twist!
- Check for Doneness: Ovens can vary, so start checking your banana bread around the 50-minute mark. Insert a toothpick in the center; it should come out clean when done.
- Cool Completely: Allow the banana bread to cool completely before drizzling the lime glaze. This will help the glaze set properly and prevent it from sliding off.
- Store Properly: To keep your banana bread fresh, store it in an airtight container at room temperature for up to three days, or in the fridge for a week. You can also freeze slices for up to three months!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 3g
Fat: 12g
Saturated Fat: 9g
Cholesterol: 0mg
