Coconut Banana Bread with Lime Glaze
User Reviews
5
Coconut Banana Bread with Lime Glaze
Description
Coconut Banana Bread with Lime Glaze blends the soft texture of ripe bananas with the chewy texture of shredded coconut incorporated inside and sprinkled on top of the loaf before baking. The batter includes sour cream and milk to yield a tender crumb, with butter providing richness. Baking at 350 degrees until a skewer comes out clean ensures even cooking and a golden top with toasty coconut accents. After baking, the lime glaze adds a bright, fresh layer of flavor that contrasts the sweet banana and coconut. This bread can be sliced and enjoyed on its own or with tea or coffee.
The recipe’s use of both coconut extract and shredded coconut intensifies the coconut flavor but leaves room for the natural banana taste to shine. The lime glaze, made from powdered sugar, lime zest, and fresh lime juice, lightly coats the top to give a tart balance without overpowering the bread’s inherent sweetness.
Following the suggested method of checking the bread around 45 minutes and covering if browning too quickly helps avoid over-toasting the coconut topping while ensuring the bread is cooked through. Cooling the loaf in the pan briefly before removing aids in slicing without crumbling.
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- 4 tablespoons butter softened, no substitutions
- 2 egg large
- 1 ½ cups banana about 4 - 5 large bananas, ripe, mashed
- ¼ cup sour cream
- 3 tablespoons milk or apple juice
- 1 teaspoon vanilla extract
- ½ cup coconut, shredded
- 1 teaspoon coconut extract optional
Topping
- 2 tablespoons coconut, shredded
Glaze
- ½ cup powdered sugar
- ½ teaspoon lime zest okay to eyeball and zest to taste
- 1 ½ tablespoons lime juice fresh
Instructions
- Preheat oven to 350 degrees. Spray a 9x5" loaf pan with non-stick spray, and if desired, line with parchment.
- Whisk flour, baking soda, and salt together and set aside.
- In a large mixing bowl, beat butter and sugar until blended. Add eggs one at a time and beat until well combined. Add banana, sour cream, milk, vanilla and coconut extracts. Beat until combined. Add flour mixture and beat at a low speed until just combined. Stir in ½ cup coconut.
- Pour batter into prepared loaf pan. Sprinkle additional 2 tablespoons 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 45 minutes. If the top has browned and the coconut pieces are looking toasty, you can cover top of bread lightly with a piece of foil. Continue baking until a toothpick inserted in the center comes out with loose crumbs, but no wet batter.
- When done, remove pan from oven. Let cool on a cooling rack for 10-15 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.
Notes
- Use ripe bananas for best moisture and flavor in the bread.
- Softened butter is necessary; do not substitute with melted or margarine to maintain texture.
- Toasting the shredded coconut topping adds a subtle crunch and nuttiness.
- Adjust lime zest and juice in glaze to balance sweetness and tartness to your taste.
- Cover loosely with foil if top browns too fast during the last baking phase.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 312mg | 13% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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