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    You are here: Home » bake

    Published: Nov 25, 2019 · Modified: Nov 13, 2021 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Coconut Banana Bread

    Jump to Recipe Print Recipe
    Banana bread packed full of coconut and rum. A tropical twist on a classic.
    Prep Time20 mins
    Cook Time1 hr
    Servings: 12 slices
    Breads, Quick Bread
    coconut banana bread sliced

    A very special banana bread - lime, coconut and a little bit of rum will make this Coconut Banana Bread your new favourite.

    coconut bread with glaze and on a red napkin

    This is not just another banana bread recipe. This banana bread might be my all-time favourite.

    I made banana bread all the time. Probably because I buy bananas habitually. Every week. Sometimes we just can't get through them all before they are too brown to eat. We like our eating bananas just yellow. No green, and no brown spots. So they are perfect for about a day and a half. Once those little brown spots appear, they get designated bread bananas.

    So, needless to say, I'm generally looking for new things to do with bananas. And I am very happy I found this bread...

    sliced banana bread
    Coconut Banana Bread

    There is more flavour here than just bananas, and it is full of coconut. The coconut adds so much texture, and of course coconut flavour... and this makes everyone happy.

    Add to the coconut a healthy amount of rum and lime and this bread will remind you of somewhere warm, and in the middle of winter, this might be all you need to feel warm again.

    coconut banana bread fresh out of the oven

    Don't skip the coconut on top, it makes for the pretty-ist topped banana bread. Look at that! It's so pretty.

    How to make Coconut Banana Bread

    • Like most banana bread recipes, this one bakes at 350 and you will need a 9x5 loaf pan. I like to line my pans, even loaf pans with parchment paper.
    • To get yourself organized, it is best to measure out the flour, baking soda and salt in a small bowl. Set aside.
    • Then in your stand mixer (or by hand or with a handheld mixer) cream together soften (not melted, but room temperature) butter and sugar. Once nice and creamy, add the eggs in, one at time.
    • Add the bananas, yoghurt, rum and vanilla. Blend.
    • Finally, add in the flour mixture. Just mix a few times, until just combined. A few floury bits at this point is fine. Fold in ½ cup of coconut.
    • Pour into your prepared loaf pan, and sprinkle with the remaining coconut. Bake for about an hour.
    • To finish this bread off, make the glaze. Freshly squeezed lime juice and powdered sugar. Drizzle over the cooled bread.
    coconut banana bread
    Average rating: 5 stars

    Coconut Banana Bread with Lime Glaze

    Banana bread packed full of coconut and rum. A tropical twist on a classic.
    Prep Time20 mins
    Cook Time1 hr
    Servings: 12 slices

    Ingredients

    • 2 cup all purpose flour
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup white granulated sugar
    • ¼ cup butter, softened
    • 2 large eggs
    • 1-½ cups mashed bananas about 3 bananas
    • ¼ cup plain yogurt
    • 3 tablespoon dark rum or spiced rum
    • 1 teaspoon vanilla
    • ½ cup flaked sweetened coconut

    Topping

    • 1 tablespoon flaked sweetened coconut
    • ½ cup powdered sugar
    • 1-½ tablespoon fresh squeezed lime juice

    Instructions

    • Preheat oven to 350. Prepare 9x5 loaf pan with parchment paper or non-stick cooking spray.
    • Combine dry ingredients in a medium sized bowl - flour, baking soda, salt. Whisk to combine.
    • In a large bowl, or the bowl of a standmixer, beat together butter and sugar until well blended and creamy. Add eggs, one at a time, beating well after each egg. Add bananas, yogurt, vanilla and rum. Beat until blended. Add flour mixture and gently stir on low speed until just combined. It's okay to leave some floury bits here. Add ½ cup of coconut and gently stir in.
    • Transfer batter to prepared loaf pan. Sprinkle top of loaf with 1 tablespoon of the flaked coconut. Bake at 350 for about 1 hour, or until toothpick comes out clean.
    • Allow bread to cool completely. Combine powdered sugar and lime juice to make a glaze. Drizzle over cooled loaf. Slice into 12 pieces.
    Trish | The In Fine Balance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

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    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

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