Banana bread is a beloved staple in many households, but if you’re looking to add a little flair to this classic treat, coconut and lime are the perfect additions. This Coconut Lime Banana Bread is not only delicious but also adheres to paleo guidelines, making it a healthy and satisfying option for everyone. Let’s explore the benefits of this recipe and some tips to ensure it turns out perfectly every time.
Benefits of Coconut Lime Banana Bread
This tropical twist on banana bread brings together the natural sweetness of bananas, the richness of coconut, and the zesty freshness of lime. Here are some key benefits of this delightful bread:
Nutrient-Rich Ingredients: Bananas are packed with potassium, vitamins B6 and C, and fiber. Coconut butter and shredded coconut add healthy fats and essential nutrients like manganese and copper. Lime juice provides a boost of vitamin C, which is great for your immune system.
Paleo-Friendly: This recipe is free from grains, dairy, and refined sugar, making it suitable for those following a paleo diet. The use of coconut flour and coconut oil or ghee ensures that it remains low-carb and nutrient-dense.
Natural Sweeteners: Instead of refined sugar, this recipe uses raw honey, which not only sweetens the bread naturally but also adds beneficial antioxidants.
Tips for Making the Perfect Banana Bread
Creating the perfect Coconut Lime Banana Bread requires attention to detail and quality ingredients. Here are some tips to help you get the best results:
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots, as they will mash easily and blend well with the other ingredients.
- Blend Thoroughly: Whether using a high-powered blender or mixing by hand, ensure all ingredients are well combined to create a smooth batter. This will help achieve a uniform texture in the final bread.
- Bake in Mini Loaf Pans: For best results, bake the bread in mini loaf pans rather than one large loaf pan. Mini loaves cook more evenly and are less likely to have an undercooked middle. They also make perfect gifts and are easier to portion control.
- Don’t Skip the Glaze: The lime glaze adds a delightful tangy sweetness that complements the coconut and banana flavors beautifully. Drizzle it over the slightly cooled bread to allow it to seep in and enhance every bite.
Versatility and Serving Suggestions
This Coconut Lime Banana Bread is versatile and can be enjoyed in various ways:
Breakfast: Start your day with a slice of this flavorful bread, paired with a cup of coffee or tea. It’s a satisfying and energizing option to keep you going throughout the morning.
Snack: Enjoy a slice as a mid-day snack. Its combination of natural sugars and healthy fats makes it a perfect pick-me-up.
Dessert: Serve it as a dessert, perhaps with a dollop of coconut whipped cream or a scoop of dairy-free ice cream for an extra treat.
A Must-Try Recipe for Banana Bread Lovers
If you’re a fan of banana bread, this Coconut Lime Banana Bread is a must-try. The combination of coconut and lime adds a tropical twist that takes the classic banana bread to a whole new level. Its moist texture, rich flavors, and healthful ingredients make it a delightful addition to your baking repertoire.
Whether you’re following a paleo diet or simply looking for a new way to enjoy banana bread, this recipe is sure to impress. Gather your ingredients, preheat your oven, and get ready to enjoy a slice of this tropical delight. Happy baking!
Coconut Lime Banana Bread
Plain ol' Banana Bread is fantastic in it's own right, but add coconut and lime to the mix, and you have a new combo of flavors that blows the 'plain ol' right out of the water. If you've never ventured beyond the bounds of standard banana bread, I suggest you try it now...
Ingredients
Banana Bread
- 4 Ripe Bananas
- 4 Eggs
- 1/2 cup Coconut Butter
- 4 Tbsp Ghee, or coconut oil, softened
- 1/2 cup Coconut Flour
- 1/4 cup Unsweetened Shredded Coconut
- 1 Tbsp Cinnamon
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- Pinch of Sea Salt
- Additional Unsweetened Shredded Coconut for sprinkling on top
Lime Glaze
- 3 Tbsp Raw Honey
- 3 Tbsp Coconut Butter, melted
- 1 1/2 Tbsp Lime Juice, about 1/2 lime
Instructions
Banana Bread
- Preheat oven to 350°F.
- Line a loaf pan (or 4-6 mini loaf pans, depending on size) with parchment paper, leaving flaps overhanging the edges.
- Place all banana bread ingredients (except the shredded coconut) in the Blendtec or other high-powered blender in the order listed. If you don't have a high-powered blender, put in a bowl and use a hand mixer or good, old-fashioned elbow grease.
- On the Blendtec, run the "Batter" cycle. Otherwise, blend/mix until well combined.
- Stir in the shredded coconut.
- Pour batter (it will be thick) into your prepared loaf pan and smooth the top.
- Sprinkle a little extra coconut on the top of the loaf/loaves.
- Place in the preheated oven and bake for 35-40 minutes. If making mini loaves, bake for 20-30 minutes (will depend on just how "mini" your pans are).
- Remove from the oven when a toothpick inserted in the bread comes out clean.
- Cool on a cooling rack.
Lime Glaze
- While the banana bread is baking, combine all glaze ingredients in a small bowl and combine until evenly blended and smooth.
- Drizzle the glaze over the slightly cooled banana bread and let it seep into the nooks and crannies, becoming one with the bread.
- Try to let it cool a bit before you slice into it. Enjoy!
- This recipe actually bakes up best if you make it in mini loaf pans instead of one regular-sized loaf pan. They will cook through more completely and you'll be less likely to wind up with an uncooked middle. Plus, it's easier to give and share with friends that way.
bethany
Saturday 22nd of July 2017
Wow this is amazing! I used maple syrup instead of honey for the glaze because honey lime coconut reminds me of meat marinade. I am saving half for tomorrow- can I leave it out or should I refrigerate it?
Kendra Benson
Monday 24th of July 2017
Thanks Bethany, I'm glad you liked it! You should be able to leave it out at room temp. I never refrigerate it and it's always fine.
Cheri
Sunday 22nd of May 2016
I made this today. It turned out so good the perfect amount of sweet and tart. Love it
My
Tuesday 27th of January 2015
Sorry about bad spelling. Norwegian autocorrect. :(
My
Tuesday 27th of January 2015
I have never been very fond of banana cakes/breds. Had some bananas left that noen would eat. Tired of throwing away ripe bananas. Came across this receipe. Enjoyed the bread a lot!! Texture was perfect here. Don't live that high up either ;). About to bake some more now. Lefovers again. On purpose. :D
Maybe you could weigh the bananas you use to make easier to Get the right texture? Love your blog :)
Juneve Kimble
Saturday 3rd of January 2015
Remember, altitude affects recipes. Kendra Benson lives in Colorado, where she may be in higher altitude, and where there's varying altitudes, so what works for her may not work for you. Usually high altitude folks have to do the adjusting, so for her recipe, it makes sense to do the reverse. Have fun figuring that out! :). I sure will. Google topic & compare search sites, i.e. www.kingarthurflour.com