Coconut Lime Banana Bread with Lime Glaze
Thanks to its bright, fruity flavors, Coconut Lime Banana Bread is perfect for spring baking. Serve this bread up for snacking, for dessert with some fresh whipped cream or vanilla ice cream, or for your next spring brunch.
This time of year I start thinking about spring baking. There are all kinds of reasons to bake something full of fresh bright flavors, but just around the corner are Easter and Mother’s Day Brunches to consider baking for. I’ve partnered with Bob’s Red Mill to share a spring baking recipe.
This recipe for Coconut Lime Banana Bread with Lime Glaze immediately came to mind as the perfect recipe to feature for an Easter or Mother’s Day brunch spread.
In this recipe I’ve tweaked a classic banana bread recipe into something that tastes a little more spring-y.
For the dry ingredients, you have the typical items – flour, salt, baking powder, and sugar. I chose to use Bob’s Red Mill flour because I like the high quality of their baking products.
The Organic Unbleached White All Purpose Flour is ideal in this Coconut Lime Banana Bread with Lime Glaze recipe. The flour is freshly milled from Organic hard red wheat.
I love that it isn’t enriched with any additives and it produces high, well-textured loaves of bread that are light and perfectly textured.
I use both coconut oil and butter in the bread for a perfect buttery coconut flavor, plus I’ve added some shredded coconut for extra flavor and texture.
Along with the coconut, lots of lime zest, a bit of lime juice, and vanilla extract are added to the batter. The result is a banana bread that has a sweet, citrusy, and almost tropical flavor to it.
You can definitely leave the bread as is, but I decided to take it up a notch by glazing the whole thing with a simple lime glaze made of powdered sugar, lime juice, and lime zest.
While the lime glaze was still wet, I sprinkled plenty of toasted coconut for a crunchy topping to the glaze.
Learn how to toast coconut flakes in 3 different ways (they’re all super easy!), how to store toasted coconut, how long toasted coconut lasts, and the many different ways you can use this fun, tasty ingredient!
I’ve made this Coconut Lime Banana Bread with Lime Glaze several times in the past. I especially liked to make it for brunch in the spring and summer when we have guests and everyone always raves about how unique the flavors are for a banana bread.
We like to serve it with eggs and bacon with a side of fresh fruit cut up for a big brunch spread.
Somewhere along the way, I forgot about it and it has been a couple of years since I made the recipe. I haven’t ever photographed this bread, and so this was the perfect occasion to finally get this recipe for Coconut Lime Banana Bread with Lime Glaze on the blog.
When I made this recipe to take the photos the kids instantly remembered it and were so excited after school when they came home to a slice of it for a snack. It was perfectly timed for a gorgeous 70 degree spring day, too!
We will be out of town for Easter, but I will definitely be looking for an excuse to have another brunch sometime this spring so I can make it again and share it with friends and extended family!
What is your favorite recipe for spring baking?
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For the Coconut Lime Banana Bread
- 2 cups Bob's Red Mill Organic Unbleached White All Purpose Flour
- 1 teaspoons Salt
- 1/2 teaspoon Baking Powder
- 1/2 cup plus 2 tablespoons Organic Cane Sugar
- 3 tablespoons butter, room temperature
- 4 tablespoons coconut oil, room temperature
- 2 eggs, room temperature
- 3 medium ripe or extra ripe bananas, mashed or pureed
- 1 teaspoon Vanilla Extract
- 1/2 tablespoon Lime Juice
- zest of 2 Limes
- 1/2 cup Shredded Coconut
For the Lime Glaze
- 1 1/2 cups Powdered Sugar
- 1 - 2 tablespoons Lime Juice
- zest of half a Lime
- 1/3 cup Toasted Coconut, optional
For the Coconut Lime Banana Bread
- Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan. Set aside.
- In a medium bowl, combine the flour, salt, baking powder, and sugar. Whisk until well sifted.
- In the bowl of a stand mixer, add the butter and coconut oil. Mix on medium-high speed until well creamed using the whisk attachment, about 2 minutes. Scrape down the sides as necessary. Beat in the eggs, one at a time.
- Then, add the mashed or pureed bananas, vanilla extract, lime juice and lime zest to the batter.
- Remove the whisk attachment and switch to the paddle attachment. Add the dry ingredients, 1 cup at a time, and mix on low speed until just combined. Stir in the shredded coconut by hand using a spatula or wooden spoon.
- Transfer the batter to the prepared pan. Bake at 350 degrees F for 40-55 minutes, or until done in the center and nicely browned crust has developed on top. Check in the center using a toothpick.
- Cool for 15 minutes before removing from pan. Transfer to a wire cooling rack and cool completely before covering with the glaze.
For the Lime Glaze
- In a bowl, combine the powdered sugar and lime juice. Stir until combined and liquid. Then, stir in the lime zest.
- After the bread has cooled completely, place the wire cooling rack with the bread over a piece of parchment paper. Pour the lime glaze over top, allowing it to drizzle down the sides.
- If desired, sprinkle the glaze (while still wet) with toasted coconut. Let the glaze harden completely before slicing the bread.
Store in an airtight container or gallon sized zip top bag. For best results, consume within 2 - 3 days. Unglazed bread freezes well.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 181 Total Fat 10g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 2g Cholesterol 39mg Sodium 249mg Carbohydrates 23g Net Carbohydrates 0g Fiber 1g Sugar 19g Sugar Alcohols 0g Protein 1g
I’ve partnered with Bob’s Red Mill to create this recipe for Coconut Lime Banana Bread with Lime Glaze. I have been compensated for my time, but all opinions are my own.