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    Home » Baking

    Best Coconut Banana Bread with Lime Glaze

    Published: Jan 31, 2022 Last updated: Apr 6, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A delicious moist banana bread recipe with coconut stirred into the bread and a sweet and tangy lime glaze over top of the warm baked bread.
    Two slices of the best coconut banana bread with lime glaze on a plate with a section of fresh lime to the left of the plate.
    Pinnable image for coconut banana bread

    Turn in your classic banana bread recipe with this delectable Coconut Banana Bread with Lime Glaze. Loaded with scrumptious sweet coconut, dark rum, and banana flavors and finished with a citrus lime glaze, this is the best coconut banana bread recipe to refresh your morning routine!

    I love to serve this banana bread recipe as a part of brunch, snack, or as the perfect ending to dinner. It is simple to make, loaded with tropical flavors, and is sure to be the best coconut banana bread recipe in your recipe file.

    Two slices of the best coconut banana bread with lime glaze on a plate with a section of fresh lime to the left of the plate.

    ❤️ Why I Love This Recipe

    ✔️ It is the perfect way to use up overripe bananas.

    ✔️ This coconut banana bread recipe brings sunshine to your morning with all the fresh flavors of the tropics!

    ✔️ This moist banana bread is perfect for breakfast or snacking and is very portable.

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    All purpose flour

    Granulated sugar

    Unsalted butter

    Large eggs

    Ripe bananas

    Plain low-fat yogurt

    Dark rum

    Vanilla extract

    Sweetened coconut flakes

    Powdered sugar (also known as confectioners' sugar)

    Limes

    Upclose image of quick bread slices.

    🔪 Instructions

    1. Preheat oven to 350°.
    2. In a large mixing bowl, combine the flour, baking soda, and salt, stirring with a whisk to combine.
    3. Using a hand mixer, in a large bowl, mix together the sugar and butter at medium speed until creamy. Add the eggs 1 at a time, beating well after each addition. Mix in the mashed bananas, yogurt, rum, and vanilla, mixing until well blended.
    4. Add the dry ingredients to the wet ingredients and beat at low speed just until moist. Stir in ½ cup coconut. Spoon the batter into a 9 x 5-inch prepared loaf pan coated with cooking spray and sprinkle with 1 tablespoon coconut.
    5. Bake for 1 hour or until a wooden pick inserted in the center of the bread comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.

    🙋 Recipe FAQ's

    How can I make this a vegan banana bread?

    For the each egg, combine 1 tablespoon of flax with 3 tablespoons of water and allow to sit for 5 minutes to thicken. The yogurt can be substituted with unsweetened coconut yogurt, and the butter can be replaced with a vegan butter or coconut oil.

    Why is the center of my banana bread gooey?

    It could have something to do with the temperature of your oven being off. Check the temperature of the oven using an oven thermometer to be sure it is calibrated correctly. Another possibility is the batter could have been overmixed, causing gluten to develop making the bread dense and doughy in the center or on the bottom of the loaf.

    Why did the top of the bread crack on the top when baking?

    This is not a bad thing to happen and it is common when baking quick breads. As the bread bakes on the inside it expands and can cause the top to rise and split

    4 slices of banana bread on a plate.

    💭 Tips

    • Be sure to use room temperature butter and eggs to prevent curdling.
    • Overripe bananas give the best results as they will add more sweetness and banana flavor.
    • When glazing the bread, place a sheet of parchment paper beneath the cooling rack to catch any drips and prevent a mess on the counter.

    📖 Variations

    • Stir 1 cup dark chocolate chips into the batter.
    • Sour cream makes a good substitute for yogurt.
    • Make 3 mini loaves instead of a whole loaf.
    • For an alcohol free recipe, leave out the rum and use ½ tablespoon of rum extract in the cake.
    • Light brown sugar can be substituted for the granulated sugar.

    🍽 Equipment

    Mixing bowls

    Measuring cups and spoons

    Loaf baking pan

    Electric mixer

    Wire rack

    Rubber Spatula

    🏫 What I've Learned

    Banana bread can turn out heavy and dense in the center or on the bottom of the loaf. This is usually the result of over mixing the batter. To prevent this, I put the electric mixer away when it came time to mix the flour mixture into the banana mixture I used a wooden spoon and just folded the flour in until it was "just" blended.

    Serving Suggestions

    Serve this banana coconut bread with butter or this Salted Maple Butter Spread and a glass of milk, hot cup of coffee or tea.

    Storage

    Store in an airtight container up to 4 days on the counter, 1 week in the refrigerator, or 3 months in the freezer.

    Four slices of coconut banana bread on a white plate with a green lime to the right of the plate.

    Related Recipes

    • Classic Banana Bread
    • Maple Walnut Banana Bread
    • Banana Rum Cake

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    Two slices of the best coconut banana bread with lime glaze on a plate with a section of fresh lime to the left of the plate.

    Coconut Banana Bread with Lime Glaze

    Shelby Law Ruttan
    A delicious moist banana bread recipe with coconut stirred into the bread and a sweet and tangy lime glaze over top of the warm baked bread.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 16
    Calories 193 kcal

    Equipment

    • mixing bowls
    • Measuring cups and spoons
    • 9 x 5 loaf pan
    • Electric hand mixer
    • Cooling Rack
    • rubber spatula

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 cups flour
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup granulated sugar
    • ¼ cup butter , softened
    • 2 large eggs
    • 1½ cups bananas , mashed
    • ¼ cup plain low-fat yogurt
    • 3 tablespoons dark rum
    • ½ teaspoon vanilla extract
    • ½ cup flaked sweetened coconut
    • 1 tablespoon flaked sweetened coconut
    • ½ cup confectioners' sugar
    • 1½ tablespoons lime juice

    Instructions
     

    For the bread

    • Preheat oven to 350°.
    • In a large mixing bowl, combine the flour, baking soda, and salt, stirring with a whisk to combine.
    • Using a hand mixer, in a large bowl, mix together the sugar and butter at medium speed until creamy. Add the eggs 1 at a time, beating well after each addition. Add the mashed bananas, yogurt, rum, and vanilla, mixing until well blended.
    • Add the dry ingredients to the wet ingredients and beat at low speed just until moist. Stir in ½ cup coconut. Spoon the batter into a prepared loaf pan coated with cooking spray and sprinkle the top of the batter with 1 tablespoon coconut.
    • Bake for 1 hour or until a wooden pick inserted in the center of the bread comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and place on wire rack for glazing.

    For the glaze

    • In a small bowl, using a hand whisk, combine the powdered sugar and juice until smooth. Drizzle the over warm bread. Cool bread completely on wire rack.

    Nutrition

    Calories: 193kcalCarbohydrates: 34gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 171mgPotassium: 92mgFiber: 1gSugar: 19gVitamin A: 134IUVitamin C: 2mgCalcium: 12mgIron: 1mg
    Keyword Best Coconut Banana Bread, Coconut Banana Bread with Lime Glaze
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Caitlin

      May 20, 2009 at 1:29 am

      This is so my next banana bread recipe...I'm loving the coconut and lime (& all things Caribbean).

      Reply
    2. Tami

      April 17, 2009 at 6:45 pm

      This recipe sounds amazing!!

      I am linking this recipe on my Weekly Menu for next week and ! I hope your OK with me borrowing your picture (with full credit, of course)as I like it so much better than the one from Cooking Light!!

      I love your site, and thanks for the great recipes!

      Reply
    3. Maggie

      April 13, 2009 at 12:51 am

      I love the combo of coconut and lime! Every Christmas I make coconut-lime cookies - it's a regular butter cookie with lime zest added to the batter, and once the cookies bake, they're dipped in a lime glaze and topped with coconut. 🙂

      Reply
    4. Tangled Noodle

      April 12, 2009 at 1:40 am

      This is such a perfect combination of flavors! I'm on a coconut binge right now and I love the little flakes peeking out of the bread. Delicious!

      Reply
    5. Creative One

      April 11, 2009 at 3:23 pm

      The bread looks delicious. Such a great combination of flavors.

      Reply
    6. CookiePie

      April 11, 2009 at 1:02 pm

      So happy you're feeling better!!

      That bread looks just gorgeous -- I have some coconut left over from Passover macaroons - this may be the perfect way to use it!

      Reply
    7. alice

      April 11, 2009 at 2:38 am

      This looks great. I have some bananas on my counter now that should work in a couple of days.

      Reply
    8. HoneyB

      April 10, 2009 at 10:38 pm

      Jenn, coconut rum would definitely work!

      Kiran, you could probably use dessicated coconut with no problem in the batter. I am not sure how it would work for the topping. I honestly have never used dessicated coconut myself....but I believe it is drier than what I used (Bakers flaked coconut).

      Reply
    9. Kiran

      April 10, 2009 at 10:20 pm

      This seems like a wonderful recipe, reminding of the warm tropical flavours. might have to give it a go, only question can I use dessicated coconut ? The picture is great and looks like a wonderful moist bread.

      Hope you get better soon and take lots of rest, if you can stay away from the kitchen 😉

      Reply
    10. shellyfish

      April 10, 2009 at 7:29 pm

      So happy to hear that you're feeling back to normal.
      The bread looks great, now if you'll indluge me "he put the lime in the coconut and drank it all up..."

      Reply
    11. Clumbsy Cookie

      April 10, 2009 at 4:22 pm

      That must taste amazing ans smell amazing as well! It's a great combo! Glad you're doing better!

      Reply
    12. NanaLana

      April 10, 2009 at 3:20 pm

      Wow! This looks great. I've added it to my to-do list.

      Reply
    13. Pam

      April 10, 2009 at 3:00 pm

      I am so glad you are feeling better - YEAH! The lime/coconut/banana bread is calling my name - three of my favorite ingredients together. YUM!

      Reply
    14. Donna-FFW

      April 10, 2009 at 2:14 pm

      All my favorite flavors in one bread, you are so my hero!! I love the sound of this!! I would love some toasted believe it or not with butter..

      Reply
    15. Pamela

      April 10, 2009 at 1:02 pm

      You know, I keep meaning to try this one, because every one who makes this seems to rave about it. It looks beautiful. I'm sorry, I've been out of the loop a bit. However, I'm glad that you are feeling better! Take care.

      Reply
    16. Kevin

      April 10, 2009 at 12:25 pm

      This is one great sounding bread!

      Reply
    17. Coleen's Recipes

      April 10, 2009 at 10:19 am

      What a nice combination of flavors!! Looking forward to trying this one. Thanks for posting.

      Reply
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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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