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coconut banana bread with lime glaze

As much as I love to cook and bake, it’s been a rare exception that I’ve attempted anything with the word “bread” in it.  Sure there’s bread pudding, beer bread, and now this yummy banana bread, but that’s literally the extent of it.  I’ve long admired those who have the knack – not to mention the patience – for “real” bread.

I have to admit, though, that as easy as this bread is to make, it has more flavor than any sweet bread you’ll ever make.  I adore traditional banana bread, but I love the flavor twist the coconut gives this version.  It’s actually quite subtle, but adds just enough to make it worth a try!

Coconut Banana Bread with Lime Glaze

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup butter,  softened
  • 2 large eggs
  • 1 1/2 cups ripe bananas (about 3 bananas)
  • 1/4 cup plain yogurt
  • 3 tablespoons dark rum
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sweetened flaked coconut
  • 1 tablespoon sweetened flaked coconut
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons fresh lime juice

    Preheat oven to 350°.  Lightly spoon the flour into dry measuring cups, and level with a knife.  Combine the flour, baking soda, and salt, stirring with a whisk to combine.  Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute).  Add the eggs, 1 at a time, beating well after each addition.  Add banana, yogurt, rum, and vanilla; beat until blended.  Add flour mixture; beat at low speed just until moist.  Stir in 1/2 cup coconut.  Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.  Sprinkle with 1 tablespoon coconut.  Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.  Cool 10 minutes in pan on a wire rack; remove from pan.  Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread.  Cool bread completely on wire rack.

Kristy Bernardo
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