Some recipes just feel like sunshine — and this Coconut Lime Banana Bread with Macadamia Crunch is exactly that. Imagine the creamy sweetness of ripe bananas, kissed with the brightness of lime and the gentle crunch of buttery macadamia nuts. Toasted coconut adds a warm, tropical aroma, while a silky vanilla glaze ties everything together in pure vacation flavor.
It’s the kind of loaf that makes you think of ocean breezes and soft sand — sweet but not heavy, indulgent yet refreshing. Perfect for a summer brunch, a midmorning treat, or a taste of the tropics on a cold day.
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Why You’ll Love This Recipe
- Tropical flavor in every bite – Coconut, lime, and banana bring that breezy island sweetness.
- Perfectly balanced – Tangy citrus offsets the natural sweetness of banana and coconut.
- Moist and tender crumb – Thanks to yogurt (or sour cream) and coconut oil.
- Nutty texture – Macadamias give this bread a buttery crunch that’s irresistible.
- Beautiful presentation – The vanilla glaze gives it a polished, bakery-style finish.
Ingredient Breakdown
For the Bread
- Bananas: Ripe ones are key — they add natural sweetness and keep the loaf soft.
- Coconut oil: Adds subtle coconut flavor and moisture; butter works too for a richer version.
- Granulated sugar: Keeps the flavor light and allows the tropical notes to shine.
- Eggs: Add structure and richness.
- Vanilla extract: Brings warmth and balances the citrus.
- Lime zest & juice: Fresh, bright acidity that makes the loaf lively and fragrant.
- All-purpose flour: The sturdy base that supports all the add-ins.
- Leaveners (baking powder & baking soda): Ensure a good rise and tender crumb.
- Salt: Sharpens the sweetness and enhances the lime and coconut.
- Shredded coconut: Adds chewiness and tropical flavor — toasting it intensifies both.
- Macadamia nuts: Buttery, slightly sweet, and the perfect crunchy contrast.
- Yogurt or sour cream: Keeps the loaf soft, rich, and moist.
For the Vanilla Glaze
Vanilla extract: Enhances the glaze and rounds out the tropical notes.
Powdered sugar: Smooth base for a luscious drizzle.
Coconut oil (or butter): Adds sheen and flavor.
Lime juice or milk: Adjust for tang or creaminess.
Instructions
- Step 1: Combine all wet ingredients, mix well.
- Step 2: Mix all dry ingredients in separate bowl before adding into wet ingredients.
- Step 3: After combining dry to the wet ingredients, gently fold in coconut and macadamia nuts.
- Step 4: Transfer mixture to well greased baking pan. Bake at 350 degrees for 55 minutes.
Step-by-Step Tips
- Prep first: Preheat oven to 350°F (175°C). Line a loaf pan with parchment or grease it well — this loaf is moist, so nonstick prep is key.
- Mix the wet ingredients: Whisk mashed bananas, coconut oil, sugar, eggs, vanilla, lime zest, and lime juice until smooth and glossy.
- Add yogurt or sour cream: This step ensures a soft, melt-in-your-mouth texture.
- Combine the dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Fold it together: Add dry to wet ingredients, stirring gently until just combined — overmixing can make the bread dense.
- Add the good stuff: Fold in shredded coconut and chopped macadamias for crunch and flavor.
- Bake: Pour batter into the pan and smooth the top. Bake for 50–60 minutes, or until golden brown and a toothpick inserted comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Make the glaze: Whisk powdered sugar, melted coconut oil, lime juice (or milk), and vanilla until smooth and pourable.
- Finish with flair: Drizzle the glaze over the cooled loaf, then top with toasted coconut or chopped macadamias if desired.
Variations
- Add pineapple: Stir in ¼ cup crushed, drained pineapple for an extra tropical punch.
- Make it whole grain: Substitute half of the flour with whole wheat pastry flour.
- Skip the glaze: For a breakfast-style loaf, leave it unglazed and sprinkle coarse sugar before baking.
- Go nut-free: Replace macadamias with sunflower seeds or skip them entirely for a softer loaf.
- Add white chocolate chips: They pair beautifully with lime and coconut for a dessert twist.
Serving Suggestions
- Warm with butter: A pat of salted butter melts into the crumb for a dreamy bite.
- With tea: Try it alongside a cup of herbal or citrus tea for a light afternoon pick-me-up.
- Tropical parfait: Toast a slice and layer with Greek yogurt and fresh pineapple chunks.
- Dessert-style: Serve chilled with whipped cream and a sprinkle of toasted coconut flakes.
Storage
- Room temperature: Store covered up to 3 days.
- Refrigerate: Keeps for about a week — warm before serving to revive texture.
- Freeze: Wrap slices individually and store up to 3 months; thaw at room temperature.
FAQs
Can I use butter instead of coconut oil?
Yes! Butter will give it a richer, slightly less coconut-forward flavor.
Do I have to use fresh lime juice?
Fresh is best — bottled lime juice lacks the bright flavor that makes this loaf pop.
Can I toast the coconut beforehand?
Absolutely. Toasted coconut deepens the flavor and adds a light crunch.
Is it very sweet?
It’s lightly sweet, with the tang from lime and the creaminess of banana balancing it beautifully.
Why This Recipe Works
This recipe combines balance and texture in the best way possible. The bananas bring natural sweetness and body, the lime cuts through with brightness, and the coconut oil keeps everything moist and fragrant. Macadamias provide buttery richness, while the glaze adds a smooth, polished finish. Every bite layers soft crumb, subtle crunch, and tropical freshness — proof that banana bread doesn’t have to be ordinary.
Final Thoughts
Coconut Lime Banana Bread with Macadamia Crunch & Vanilla Glaze is a slice of sunshine. It’s simple enough for weekday baking but special enough for brunch or gifting. One bite, and you’ll taste the creamy banana, zingy lime, and buttery macadamia all dancing together — a loaf that feels like a warm, tropical escape no matter where you are.
Coconut Lime Banana Bread with Macadamia Crunch & Vanilla Glaze
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it really well so the bread releases easily later.
- In a large bowl, whisk together the mashed bananas, melted coconut oil, sugar, eggs, vanilla, lime zest, and lime juice until smooth and glossy.
- Stir in the yogurt or sour cream — this adds extra moisture and helps the crumb stay soft for days.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and gently fold until just combined. Don’t overmix; you want that tender banana bread texture.
- Fold in shredded coconut and chopped macadamia nuts for that chewy, buttery crunch.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 50–60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- If the top starts browning too quickly, tent it loosely with foil for the last 10–15 minutes.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- In a small bowl, whisk together powdered sugar, melted coconut oil, lime juice (or milk), and vanilla until smooth. It should be thick but pourable — add a few extra drops of liquid if needed.
- Drizzle the glaze over the cooled bread. If you want a little extra flair, sprinkle the top with toasted coconut or chopped macadamias for that bakery-style finish.
Notes
The darker and spottier, the better. Super-ripe bananas add natural sweetness, moisture, and that deep banana flavor that makes every slice rich and flavorful. 2. Melted coconut oil = tender crumb.
If you’re using coconut oil, let it cool slightly before mixing with eggs so it doesn’t scramble them. Butter works too, but coconut oil gives that subtle tropical note that ties everything together. 3. Don’t skip the lime zest.
It’s what brightens the whole loaf! The zest carries aromatic oils that add far more flavor than juice alone. Always zest before juicing — it’s much easier that way. 4. Toast the coconut and macadamias.
A quick 5–7 minutes in a 350°F oven makes them golden and fragrant, adding depth and a nutty, caramelized edge that really elevates the bread. 5. Mix gently — banana bread likes a light hand.
Once you add the dry ingredients, stir only until combined. Overmixing develops gluten and can make the bread dense instead of tender.
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