Tropical Banana Bread with Coconut and Lime
Discover a uniquely tropical twist on traditional banana bread with this delightful recipe that incorporates coconut and lime. Perfect for those seeking a flavorful and exotic dessert or breakfast option.
Prep time: 15 minutesCook time: 1 hour 10 minutesServes: 10
Ingredients
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ripe bananas (mashed)
1/4 cup coconut milk
1 tablespoon lime zest
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
1/4 cup chopped macadamia nuts (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. Mix in the mashed bananas, coconut milk, and lime zest.
5. In a separate bowl, combine the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Fold in the shredded coconut and macadamia nuts.
8. Pour the batter into a greased 9x5 inch loaf pan.
9. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Storage
Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Reheating
To reheat, warm slices in a toaster oven or microwave on low power for 30-45 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
