Tuesday, March 16, 2010

Coconut Lime Banana Bread

Banana bread is a family favorite in my house any time of the year. After years and years of trying different banana bread recipes, with a careful eye for lower fat versions, I found the perfect recipe for Classic Banana Bread in the September 2003 issue of Cooking Light magazine. It's my go-to recipe for banana bread for over six years now, feeding many happy tummies over the years. Every once in a while, though, I get in the mood for banana bread with a little extra something, and then I use this recipe for Coconut-Lime Banana Bread that I can't really call my own. It's nearly identical to the recipe in that same issue of Cooking Light for Coconut Banana Bread with Lime Glaze. I've merely altered the glaze so that it's less sweet, and I sprinkle a bit of coconut on the glaze at the end instead of right before baking.

This Coconut Lime Banana Bread is a delicious tropical twist to the classic banana bread that will deliver a little extra zing to your taste buds.

Coconut-Lime Banana Bread

2 cups all purpose flour
3/4 teaspoons baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
3 medium to large bananas, mashed
1/4 cups plain low fat yogurt
3 tablespoons coconut flavored or dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut

For the glaze:
1/4 cup powdered sugar
juice from 1/2 of a lime
1 tablespoon flaked, sweetened coconut

Preheat the oven to 350 F.

Lightly spoon flour into measuring cup and level with a knife. Combine flour, baking soda and salt in a small bowl and stir with a whisk.

Beat butter and granulated sugar on medium speed of a mixer until fluffy. Add eggs, one at a time and beat well with mixer. Add banana, yogurt, rum and vanilla and beat until combined. Add flour mixture and beat on low speed until just combined. Stir in the coconut. Pour batter into a lightly greased 9x5 inch loaf pan.

Bake for 1 hour until a toothpick inserted in center of bread comes out clean.

Let cool slightly and then remove from pan. Combine powdered sugar and lime juice in a small bowl and stir until smooth. Pour over warm bread and sprinkle with remaining flaked coconut. Serve warm or at room temperature.

Enjoy! :)


  1. Great recipe, Christine :D I might try this for Easter LOL :)

    Are you going to add pictures?

  2. What a great idea to make this for Easter! ^_^

    No pictures this time. I got this into the oven whilst simultaneously helping kids with homework, cooking dinner and attending to father-in-law, so I didn't have time to take photos of the process. It's a rare occasion that I can actually do all those things at the same time as it is! LOL! .... maybe that explains why we ate dinner at 7:45 pm. :o)

  3. Looks absolutely delicious! What I would give for a slice (or three) with a cup of coffee! :) My oven conked out on me - I shall try this when I finally get a new one.

  4. It looks delicious Christine! I think it's a good idea I live so far away, because otherwise I'd be over to your place far too often *grin*

  5. Lovely recipe, Christine! I'm printing. :)

  6. Banana bread is the only way I tolerate bananas. I may have to try this recipe some time.

  7. Sounds - and looks - delicious!


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