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Tropical coconut lime banana bread sliced on a plate, showing a moist crumb with coconut and fresh lime glaze.
Summer Dempsey

Tropical Coconut Lime Banana Bread

This tropical coconut lime banana bread is moist, tender, and lightly sweet, with fresh lime flavor and coconut woven throughout. Made from simple pantry ingredients, it bakes up soft with a bright citrus finish that adds a refreshing twist to classic banana bread—perfect for breakfast, brunch, or an easy homemade treat
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10
Course: Breakfast, Side Dish
Cuisine: American
Calories: 350

Ingredients
  

For the bread:
  • 3 ripe bananas about 1 ¼ cups mashed
  • ½ cup coconut oil melted (or unsalted butter)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 limes
  • 2 tablespoons lime juice
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup shredded coconut toasted if desired
  • ½ cup chopped macadamia nuts
  • ¼ cup plain yogurt or sour cream for moisture
For the vanilla glaze:
  • ½ cup powdered sugar
  • 1 tablespoon melted coconut oil or butter
  • 1 tablespoon lime juice or milk
  • ½ teaspoon vanilla extract

Equipment

  • Bowl
  • Whisk
  • Bread Pan

Method
 

  1. 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.
  2. In a large bowl, whisk together the mashed bananas, melted coconut oil, sugar, eggs, vanilla, lime zest, and lime juice until smooth and glossy.
  3. Stir in the yogurt or sour cream — this adds extra moisture and helps the crumb stay soft for days.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet mixture and gently fold until just combined. Don’t overmix; you want that tender banana bread texture.
  6. Fold in shredded coconut and chopped macadamia nuts for that chewy, buttery crunch.
  7. Pour the batter into your prepared pan and smooth the top.
  8. Bake for 50–60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  9. If the top starts browning too quickly, tent it loosely with foil for the last 10–15 minutes.
  10. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing.
  11. 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.
  12. 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

 
  • Bananas matter: Use very ripe bananas with plenty of brown spots. Overripe bananas bring natural sweetness and moisture that balance the tangy lime.
  • Coconut oil vs. butter: Coconut oil gives a subtle tropical flavor and extra moisture. If using butter, melt and cool slightly before mixing so it doesn’t scramble the eggs.
  • Zest first, always: Zest your limes before juicing them. The zest delivers most of the citrus aroma and flavor without excess liquid.
  • Don’t overmix: Once the dry ingredients are added, gently fold just until combined. Overmixing can make the bread dense instead of tender.
  • Toasting the coconut: Lightly toasting the shredded coconut before folding it in adds deeper flavor and keeps it from tasting flat.