This Coconut Banana Bread with Rum & Lime Glaze is easy to make and has more flavor than any sweet bread you’ll ever make, and the glaze is to die for!
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 tropical twist the coconut and rum gives this version. It’s actually quite subtle, but adds just enough to make it worth a try!
This banana bread with rum is great served alone as a dessert, or you can serve it as a sweet addition to your breakfast or brunch menu!
Coconut Banana Bread Ingredients
- Flour: I used all-purpose flour.
- Baking soda: No yeast needed with this quick bread! The baking soda is the leaving agent in this recipe.
- Sugar: For the sweetness of course.
- Eggs: Try these egg substitutes if you prefer.
- Bananas: Make sure the bananas are very rip with a yellow and brown color.
- Plain yogurt
- Dark rum & Coconut: The rum a and the coconut add a wonderful tropical flavors to this banana bread recipe.
- Vanilla extract
Lime Glaze Ingredients
This easy Lime glaze recipe has just two simple ingredients. This is bread is delicious without the glaze but I also love the extra sweetness and lime flavors from the glaze.
- Powdered sugar
- Fresh lime juice: Be sure to use fresh lime juice.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How To Make Coconut Banana Bread
- Combine: Combine the flour, baking soda, and salt, stirring with a whisk to combine.
- Mix: Mix sugar and butter in a large bowl until well blended (about 1 minute); Add the eggs, 1 at a time.
- Stir and Mash: 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.
- Bake and Cool: Bake until a wooden pick inserted in center comes out clean and cool on a wire rack.
- Lime Glaze: Combine powdered sugar and fresh lime juice, stirring with a whisk; drizzle over warm bread.
Substitutions & Variations
- As you can see, I topped it with fresh banana slices, but you can also try lime zest, sunflower seeds, or shredded coconut.
- If you like nuts, feel free to add in some finely chopped macadamia nuts, walnuts or toasted pecans.
- Top with roasted coconut.
- If you want to eliminate some of the sweetness, you can lessen the glaze or eliminate it completely.
- Substitute vanilla extract with almond extract for a more nutty flavor.
- Use unsweetened coconut if you’d to make it a little less sweet.
- You can leave out the rum by substituting a teaspoon of rum extract in place of three tablespoons of rum.
- I don’t recommend using light rum for the richer flavor of dark rum.
Place leftovers in an airtight container or cover completely with plastic wrap. It can sit out on the counter overnight, but should go in the fridge for any length of time beyond that
Coconut Banana Bread With Rum & Lime Glaze
This coconut banana bread is easy to make and has more flavor than any sweet bread you'll ever make!
- 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, plus 1 tablespoon sweetened flaked coconut
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime juice
1. Preheat oven to 350°.
2. 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.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute).
4. Add the eggs, 1 at a time, beating well after each addition.
5. 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.
6. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle with 1 tablespoon coconut.
7. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
8. Cool 10 minutes in pan on a wire rack; remove from pan.
9. Combine powdered sugar and fresh lime juice, stirring with a whisk; drizzle over warm bread.
10. Cool bread completely on wire rack.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 190Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 169mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 3g
This data was provided and calculated by Nutritionix.
Try these delicious bread recipes next!
- Chocolate Berry Bread Pudding
- Crescent Cinnamon Rolls
- Lemon Blueberry Yogurt Bread
- Pumpkin Bread
- Monkey Bread
- 15 Minute New England Clam Chowder - March 27, 2023
- Seasoned Oyster Crackers with Old Bay - March 27, 2023
- Easy Avocado Egg Bake - March 22, 2023
Sunday 27th of November 2011
Sounds very Carribean-y. I'll have to add this to my recipe list. I have about 12 bananas in our freezer waiting to be used. (I toss any old ones in there before they spoil.) Bake up!
Tuesday 30th of June 2009
You put the lime in the coconut you "eat" it all up... GREG
Thursday 25th of June 2009
Umm Yummy!What a great twist!
Natasha - 5 Star Foo
Thursday 25th of June 2009
The coconut banana bread sounds wonderful and I love the idea of a lime glaze!
Thursday 25th of June 2009
ANYTHING with coconut is good. Can't wait to try this!