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Banana-Coconut Bread with Lime Glaze

Banana-Coconut Bread with Lime Glaze! Craving a little taste of the tropics? This banana bread with coconut flakes will whisk your taste buds away on an island getaway!
Prep Time5 mins
Cook Time1 hr
Course: Dessert, Snack
Cuisine: American
Servings: 10
Author: The Kitchen Prep


  • ½ cup coconut oil or butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 3 bananas mashed
  • ½ teaspoon coconut extract or vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup shredded coconut sweetened or unsweetened

For Glaze

  • 1 cup powdered sugar
  • 2 teaspoons fresh lime juice
  • ½ teaspoon lime zest


  • Preheat the oven to 350 degrees. Grease loaf pan with coconut oil or butter. Set aside.
  • In the bowl of a stand mixer {or a regular bowl}, beat together coconut oil or butter and sugar. Beat until fluffy.
  • Add eggs one at a time, beating after each addition. Add the coconut or vanilla extract. Scrape down the sides of the bowl and beat until the mixure is uniform.
  • Add the mashed bananas until incorporated. It may look curdled -- that's ok!
  • In a separate bowl whisk together the dry ingredients - flour, baking soda and salt. Add the dry ingredients slowly to the wet mixture. Fold or mix gently until just incorporated. Add the shredded coconut and fold in until just mixed.
  • Pour the mixture into the prepared baking pan and top with and additional ¼ cup of coconut flakes. Bake for 35 minutes, then lightly cover the top with a piece of foil {this will prevent the top from burning while the inside is still baking}. Bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean or with some moist crumbs.
  • Remove from oven and allow to cool for 20-25 minutes.

Make Glaze

  • In a small bowl, whisk together powdered sugar, lime juice and lime zest. You'll want it to be thick but thin enough to drizzle. If it becomes too thin, add more powdered sugar; too thick and add a few more drops of lime juice.
  • Drizzle the glaze over the the top of the cooled bread and let set before slicing.


  • Chocolate Coconut Banana Bread. Add about ½ cup chocolate chips to the batter and omit the lime glaze.
  • Coconut Macadamia Banana Bread. Get nutty! Add to the tropical vibe by including up to a cup of chopped macadamia nuts to the batter before baking.
  • Coconut-Banana Bread with Rum Glaze. Give it a boozy kick by adding a teaspoon of dark rum to the glaze. You'll need to add a little extra powdered sugar to offset the liquid and keep your glaze from getting too runny.
  • Coconut-Lime Banana Bread. Add some lime zest to the batter for more citrusy flavor. About 2 teaspoons should do it.
  • Turn it into muffins! For quicker cooking, you can scoop the batter into individual muffin tins. The size of your muffins will determine the bake time, but I like to start with 12 minutes and then add additional time from there. Use a toothpick, skewer or the end of a sharp knife to check for doneness.