This Coconut Banana Bread is a fun fresh take on a classic. The added tart lime glaze paired with toasted coconut gives you a tropical flavor that will quickly become a family favorite!
Is anyone else guilty of ALWAYS buying bananas and then letting them go to waste? I swear I am always trying to think up creative ways to use them up to avoid them meeting a sad demise and making their way to the garbage. That fruit is just so damn cheap that I can’t pass it up. The problem is that I’m the only one in the house that eats them. You’d think I’d have learned my lesson by now but the sad truth is I keep adding them to the grocery list.
The first time I made this I used a regular loaf pan which worked beautifully. I was left with the most gorgeous bread that filled my home with the most amazing aroma and disappeared only minutes after I pulled it out of the oven. This time around I decided to give them out as gifts and busted out my mini bundt pan. How cute are these little cakes??
The instructions below are for a loaf pan so make sure that you adjust the baking time (right around 20 minutes) if you decide to make them the way I did. These are absolutely ideal for gift giving. Take one tiny cake and drizzle with frosting, sprinkle with a little toasted coconut, and wrap them up!
- For the bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 4 ripe bananas
- 1/4 cup sour cream
- 3 tablespoons coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup toasted coconut (we prefer sweetened)
- Optional Glaze:
- 1 cup powdered sugar
- 2 tablespoons lime juice
- 1/4 teaspoon coconut extract
- 1/4 teaspoon vanilla extract
- Preheat your oven to 350 degrees. Spray a loaf pan or mini bundt with cooking spray and set aside.
- Whisk together the flour, baking soda, and salt in a medium sized bowl and set aside.
- Combine the butter and sugar in the bowl of an electric mixer and whisk until fluffy. Add the eggs, bananas, sour cream, coconut milk and extracts. Stir until combined.
- Slowly mix in the dry ingredients and pour into your prepared pan.
- Bake 60 minutes or until a toothpick comes out clean.
- For the glaze:
- Whisk together all of the glaze ingredients. Spread over your cooled bread and sprinkle with shredded coconut.
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