Coconut Lime Glazed Banana Bread
User Reviews
5
Coconut Lime Glazed Banana Bread
Description
The Coconut Lime Glazed Banana Bread recipe starts with a batter including mashed ripe bananas, all-purpose flour, baking soda, salt, granulated sugar, butter, eggs, sour cream or Greek yogurt, apple juice or milk, and vanilla extract. Shredded sweetened coconut is folded in, with some reserved for sprinkling on top before baking. The loaf is baked until a skewer inserted in the center comes out clean, ensuring proper doneness with a moist yet cooked-through crumb.
The lime glaze made from powdered sugar, fresh lime juice, and lime zest is applied over the cooled bread, providing a tangy brightness that contrasts the sweetness and richness of the banana bread and coconut. The bread’s texture is soft and tender with occasional chewy bits of coconut.
Served sliced, it works nicely for breakfast or snacks. The recipe suggests freezing individual slices after slicing the loaf, which allows for convenient reheating and portion control on busy days.
Ingredients
Coconut Banana Bread
- 2 cups all-purpose flour 282 grams
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar 200g
- 1/4 cup butter softened, salted
- 2 egg large
- 1 1/2 cups banana about 4 bananas, mashed ripe
- 1/4 cup sour cream or Greek yogurt
- 3 Tablespoons apple juice or milk
- 1 teaspoon vanilla extract pure
- 1/2 cup sweetened shredded coconut divided, 2 tablespoons
Lime Glaze
- 1/2 cup powdered sugar
- 1 1/2 Tablespoons lime juice fresh
- Zest of 1 lime
Instructions
- Heat oven to 350°F. Prepare one 9x5" loaf pan with cooking spray or a parchment paper sling. Combine the flour, baking soda and salt in a large bowl and whisk together.
- In a separate bowl, add the butter and sugar and beat using an electric mixer until creamy. Add the eggs and mix again until completely combined. Add the remaining wet ingredients of mashed bananas, sour cream or Greek yogurt, apple juice or milk, and vanilla, and beat again until everything is incorporated.
- Add the flour and mix just until combined and no dry streaks of flour remain. Stir in 1/2 cup of the coconut. Pour the batter into the prepared pan and sprinkle the remaining 2 tablespoons of coconut over the top of the loaf.
- Bake for 50 to 60 minutes, checking for doneness by inserting a sharp knife or skewer into the middle of the bread to see whether it comes out clean. You might want to loosely cover the loaf with a piece of foil around the 40 minute mark if the coconut on top is starting to look too brown and toasty.
- Allow the bread to cool in the loaf pan on a wire cooling rack for 10 minutes before removing it from the pan. In the meantime, prepare the lime glaze by whisking together the powdered sugar, lime juice, and lime zest. in a small bowl. Drizzle the glaze over the still warm bread, then let it sit for 15 minutes to set a bit. It helps to do this step on a wire cooling rack set on top of a baking sheet or sheet of aluminum foil so the extra glaze that drips off doesn't go all over your counter.
- Slice and serve!
Notes
- Slice the banana bread before freezing to store individual portions for convenient reheating.
- Reheat frozen slices in the microwave for a quick, easy breakfast option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 271mg | 11% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 3mg | 3% |
| 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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