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Coconut Banana Bread with Lime Glaze

Coconut Banana Bread with Lime Glaze

Moist tropical banana bread loaded with coconut and topped with a bright, zesty lime glaze. This easy recipe transforms classic banana bread into something special with minimal effort.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American, Tropical
Calories: 265
Ingredients Method Notes

Ingredients
  

Banana Bread
  • 2 cups all-purpose flour spoon it in and level it off
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 4 tablespoons butter softened, salted
  • 2 large eggs room temperature
  • 1 1/2 cups mashed ripe bananas 4-5 large bananas
  • 1/4 cup sour cream full-fat
  • 3 tablespoons milk or apple juice
  • 1 teaspoon vanilla extract pure
  • 1/2 cup shredded coconut sweetened, for batter
  • 1 teaspoon coconut extract optional
  • 2 tablespoons shredded coconut for topping
Lime Glaze
  • 1/2 cup powdered sugar
  • 1/2 teaspoon lime zest fresh
  • 1 1/2 tablespoons fresh lime juice from one large lime

Method
 

  1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with non-stick cooking spray. Cut a strip of parchment paper to cover the bottom lengthwise with extra hanging over both ends. Spray pan, lay in parchment, then spray again.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and sugar with an electric mixer on medium speed for about 2 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition until mixture is creamy and uniform.
  5. Add mashed bananas, sour cream, milk, vanilla extract, and coconut extract. Beat until combined (mixture may look slightly curdled).
  6. Add dry ingredients to wet mixture. Mix on low speed just until flour disappears. Do not overmix.
  7. Gently fold in 1/2 cup shredded coconut using a spatula with a folding motion to keep batter fluffy.
  8. Pour batter into prepared pan and spread to edges. Sprinkle 2 tablespoons coconut over the top.
  9. Bake for 45 minutes, then check. If coconut topping is browning too much, loosely cover with aluminum foil. Continue baking until a knife inserted in center comes out clean, about 60 minutes total.
  10. While bread cools, make glaze: In a small bowl, whisk together powdered sugar and lime juice until smooth. Stir in lime zest.
  11. Let bread cool in pan for 10-15 minutes. Use parchment handles to lift bread onto a cooling rack placed over a baking sheet.
  12. Drizzle lime glaze over warm bread. Let cool for 15 minutes to allow glaze to set before slicing.

Notes

Storage: Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for 3-4 days. Bread tastes even better the next day as flavors meld.
Freezing: Wrap cooled bread (without glaze) in plastic wrap, then foil. Freeze up to 3 months. Thaw at room temperature and make fresh glaze before serving.
Banana Ripeness: Use very ripe bananas with brown spots all over. Under-ripe bananas will result in bland, dry bread.
Add-ins: Fold in 1/2-1 cup chopped walnuts, pecans, macadamia nuts, or white chocolate chips. Toss in flour first to prevent sinking.
Muffin Variation: Fill muffin cups 2/3 full. Bake at 350°F for 18-22 minutes.
Substitutions: Greek yogurt or plain vanilla yogurt can replace sour cream.