Ultra Moist Banana Bread with Coconut and Lime Glaze
This ultra moist banana bread is delicious on its own, and even more special when you add some coconut and lime glaze to the top.
Whenever one Hubs race horses win I send goodies with him to share with the horse grooms, and they devour this banana bread. Like apple pie, everyone seems to enjoy banana bread. This coconut banana bread is a nice variation, the flavour is a bit sharper and the coconut adds texture.
Coconut Banana Bread Recipe
Preheat oven to 350 F. Prepare pans with butter and flour.
1/2 cup butter
3 bananas (1 1/2 cups)
Mix butter and sugar in large bowl until incorporated, add eggs, mixing well. Add vanilla. Mash bananas in separate bowl add to egg mixture. (Make sure your bananas are soft enough to mash, but I don’t use overripe bananas in my bread.)
1 1/2 cup flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
In separate bowl mix together flour, baking powder, baking soda, salt , blend well, add to egg mixture. Mix until slightly incorporated.
1/2 cup pecans
1/2 cup coconut
Add pecans and coconut, stir. Place in 1 large or four small loaf pans. Bake at 350 – large pan 35 min, small pan 25 min, or until done.
Place 2 tbsp of coconut and 2 tbsp of pecans on a baking sheet. Bake in the oven for 5 minutes being careful that they don’t burn. Remove when the coconut is slightly brown. Set aside.
1/2 cup brown sugar
1 tbsp butter
1 tbsp lime juice
Add the butter, sugar, and lime juice to a saucepan. Heat over medium heat until bubbling, let bubble for 1 minute. Stir in the toasted coconut and pecans.
Spoon over top of the warm banana bread.
As these are traveling I made some DIY loaf pan boxes to send them in. The DIY paper loaf pans are inexpensive and the linked post has the complete tutorial for you.
Have a great week.