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Overhead shot of a freshly baked loaf of Coconut Lime Glazed Banana Bread, topped with a shiny white glaze and vibrant lime zest, resting on a cooling rack.
Daniel

Tropical Coconut Lime Glazed Banana Bread

This moist and flavorful banana bread is infused with tropical notes of coconut and lime, topped with a zesty, sweet glaze that will transport your taste buds straight to paradise. It's the perfect treat for breakfast, brunch, or an afternoon snack.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Bread
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted and cooled slightly
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 3-4 very ripe bananas mashed (about 1.5 cups)
  • 1/4 cup full-fat coconut milk canned, unsweetened
  • 1 tsp lime zest from 1 large lime
  • 1/2 cup shredded unsweetened coconut
For the Coconut Lime Glaze
  • 1 1/2 cups powdered sugar sifted
  • 2 tbsp full-fat coconut milk canned, unsweetened
  • 1-2 tbsp fresh lime juice
  • 1/4 tsp lime zest

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Fork or Potato Masher
  • Wire Rack

Method
 

Prepare the Banana Bread
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the sides.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until well combined.
  4. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. Gently fold in the mashed bananas, coconut milk, and lime zest until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay. Fold in the shredded coconut.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
  9. Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Prepare the Coconut Lime Glaze
  1. Once the banana bread is completely cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, coconut milk, lime juice, and lime zest until smooth and pourable. Add more lime juice or coconut milk a tiny bit at a time if the glaze is too thick, or more powdered sugar if it's too thin.
Assemble and Serve
  1. Pour the glaze evenly over the cooled banana bread, letting it drip down the sides. Allow the glaze to set for about 15-20 minutes before slicing and serving.

Notes

For extra flavor, you can toast the shredded coconut lightly before adding it to the batter. The banana bread is best stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.