Coconut Lime Banana Bread

I’m pretty sure I’ve mentioned it before, and I’m definitely going to mention it again. I severely dislike cold weather. Granted, I’m also not a fan of the extreme heat, but that’s besides the point. My point is that the end of summer is sad. Like really. I know, I know. We’re full swing into the leaves changing color. We’re wearing jackets in the morning (although it’s far too warm in the afternoons here for all that nonsense). And I admit that I love pumpkin and baked apples and ooey gooey fruit crisps.

I’m going to go into the autumn season kicking and screaming just a bit. Yes, I’ll make you a delicious loaf of autumn-esque banana bread. But not without lacing it with summer flavors like coconut and lime. We’re taking our banana loaf on a tropical adventure, and that makes me feel just a bit better about the change in season.

And oh my goodness, I don’t even want to talk about November 4th when it will start getting dark at about 5pm. That is ridiculous and I plan to hibernate from then until about May 2013.

Bah! Enjoy the bread, and let’s pretend it’s still June.

Coconut Lime Banana Bread

adapted from Good Life Eats

print friendly version

makes 1 loaf of bread


1 1/3 all purpose flour

2/3 cup whole wheat flour

1 teaspoon salt

1 1/2 teaspoon baking powder

2/3 cup granulated sugar

3 Tablespoons butter, room temperature

4 Tablespoons coconut oil, room temperature

2 eggs, room temperature

3 medium ripe bananas, mashed or pureed

1/2 teaspoon vanilla extract

1 1/2 teaspoons fresh lime juice

zest of 2 limes

1/2 cup shredded coconut


Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan. Set aside.

In a medium bowl, combine the all-purpose flour, whole wheat flour, salt, baking powder and sugar. Whisk until well sifted.

In the bowl of a stand mixer, add the butter and coconut oil. Mix on medium-high speed until well creamed using the whisk attachment, about 2 minutes. Scrape down the sides as necessary. Beat in the eggs, mashed or pureed bananas, vanilla extract, lime juice and lime zest.

Remove the whisk attachment and switch to the paddle attachment. Add the dry ingredients and mix on low speed until just combined. Stir in the shredded coconut by hand using a spatula or wooden spoon.

Pour the batter into the greased pan. Bake at 350 degrees F for 50-60 minutes, or until done in the center and nicely browned crust has developed on top. Check in the center using a toothpick. Cool for 15 minutes before removing from pan.

What about you guys? Happy or sad for the weather change?

Other recipes to keep the summer feel around:

Ginger Peach Ice Cream

Lemon Thyme Bars

Tropical Hawaiian Brownies


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