Tropical Banana Bread with Coconut and Lime

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 10
★★★★★
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If you're craving a slice of the tropics, this Tropical Banana Bread with Coconut and Lime is your ticket. It's not just banana bread; it's a mini-vacation for your taste buds, combining the comforting sweetness of ripe bananas with the exotic flair of coconut and lime.

Ingredients for Tropical Banana Bread with Coconut and Lime

Butter is the foundation, giving our bread its rich, moist texture. We use unsalted to control the sodium levels ourselves. Sugar sweetens the deal and helps with that coveted golden-brown crust. Eggs bind everything together, while vanilla extract adds a subtle aroma.

Bananas are the star of the show, ideally overripe for maximum sweetness and flavor. Coconut milk keeps things moist and adds a hint of creaminess. Lime zest is the secret ingredient that cuts through the sweetness with its zippy freshness.

Flour and baking soda provide structure, with a pinch of salt to enhance all the flavors. Shredded coconut contributes a chewy texture and unmistakable tropical taste. Finally, macadamia nuts are optional, but they lend a delightful crunch and nuttiness that's worth trying.

Tips & Tricks

  • If your bananas aren't ripe enough, pop them in a 300°F (150°C) oven for 15-20 minutes to ripen quickly.
  • To get the most zest from your lime, use a microplane grater and avoid the bitter white pith.
  • For an extra moist loaf, cover it with aluminum foil halfway through baking to prevent over-browning.
  • Freeze extra slices for up to two months – just wrap them well to keep them fresh.

Serving Suggestions

This tropical banana bread pairs wonderfully with a dollop of Greek yogurt and a sprinkle of extra lime zest. For a decadent treat, try it with a scoop of vanilla ice cream or a drizzle of honey. It also makes a lovely addition to a brunch spread alongside fresh tropical fruits or a fruit salad.

Frequently Asked Questions

Can I use sweetened coconut instead of unsweetened?
Yes, but reduce the sugar slightly to balance the sweetness.
What can I use instead of coconut milk?
Any milk or milk alternative should work, though coconut milk enhances the tropical flavor.
How do I store leftovers?
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Tropical Banana Bread with Coconut and Lime Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C). This gives it time to reach the right temperature while you prep. In a large bowl, cream together the softened butter and sugar until they're light and fluffy. This can take about 2-3 minutes with an electric mixer. Once that's looking good, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to bring those flavors together.

Next, grab your mashed bananas and mix them into the creamy mixture. Pour in the coconut milk and sprinkle in the lime zest, stirring until everything is well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently just until you don't see any more flour streaks.

Now, fold in the shredded coconut and, if you're using them, the macadamia nuts. Pour the batter into a greased 9x5 inch loaf pan, smoothing the top with a spatula. Pop it into your preheated oven and let it bake for 60-70 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Brings a refreshing twist to classic banana bread.
  • Perfect for using up overripe bananas.
  • The coconut and lime zest add a tropical flair that's hard to resist.
  • Simple enough for beginners yet impressive enough for guests.
  • Customizable with optional macadamia nuts for added crunch.

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)

Step-by-step 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.

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