Coconut Banana Bread is perfect for anyone who wants to expand their banana bread horizons! The tangy lime glaze cuts the sweetness of the bread and adds a nice citrus kick!
For the bread:
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ¼ cup softened butter
- 2 large eggs
- 3½ very ripe bananas, mashed
- ¼ cup plain greek yogurt
- 3 tablespoons lime juice
- ½ teaspoon vanilla extract or vanilla bean paste
- ½ cup + 1 tablespoon unsweetened organic coconut flakes, divided (I love this kind the most!)
- 1 teaspoon coconut extract
- 1 teaspoon lime zest
For the glaze:
- ½ cup powdered sugar
- 1½ tablespoons freshly squeezed lime juice
- Preheat oven to 350° and grease a 5-inch loaf pan. Set aside.
- In a medium sized bowl whisk together the flour, baking soda, and salt.
- Place sugar and butter in an electric mixer or large bowl and beat together until well combined. Add in the eggs one at a time, beating well after each one.
- Add the banana, yogurt, lime juice, and vanilla, and beat until incorporated.
- Gradually add in the dry ingredients and beat at a low speed until just blended.
- Fold in the ½ cup of coconut.
- Spoon mixture into the loaf pan and sprinkle the top with the extra 1 tablespoon coconut. Bake at 350° for 1 hour, or until a toothpick comes out clean.
- For the glaze, mix together powdered sugar and lime juice with a whisk and set aside until the bread has baked.
- Cool for 10 minutes in a pan on a wire rack before removing your bread from the pan.
- Drizzle glaze over warm bread, then let cool completely on a wire rack before digging in. Enjoy!
I hope you’ll try this recipe out whenever you feel like doing something a little different with your ripe bananas 🙂 This was a hit with everyone who tasted it, and it’s a perfect pre-summer treat to enjoy for a snack or for breakfast.
I don’t eat sweet breakfasts often enough. I love the idea of them, but sometimes it just seems like too much fluff — that is, until I dig in and realize what I’ve been missing. This morning, I had a hankering for a sweet breakfast.
I spy 1 ripe banana and 1 loaf of fresh bread from the bakery with my little eye. Hmmm… only one thing to do.
This is a ridiculously easy recipe you can throw together quickly if you’re looking for something with minimal effort but fantastic results. You’ll only need some key ingredients that are probably already in your kitchen!
- Bread (I used a thickly-sliced multi-grain, but use any kind you prefer)
- Eggs (adjust the amount for however much french toast you want to make — I used 2 for my short stack here)
- A splash of milk
- 1 tablespoon cinnamon
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- 2 tablespoons butter
- 1 tablespoon raw organic honey
- Optional: walnuts for garnish
- Pure maple syrup
- Slice the bananas into small rounds
- Heat butter and honey over medium-low heat in a skillet
- Combine cinnamon, sugar, and nutmeg together in a small bowl and coat both sides of the banana slices in the mixture
- Cook the bananas in the skillet until golden brown on each side. Set aside.
- To make the french toast, combine eggs, milk and about 1 teaspoon of cinnamon and a ¼ teaspoon nutmeg in a bowl and coat both sides of bread in the mixture. Adjust the measurements depending on how much french toast you want to make.
- Cook the french toast in the same skillet with the melted butter and honey and cook until golden brown — a few minutes on each side.
- Scatter bananas on top of your french toast or even in between layers. Garnish with walnuts if desired and serve with pure maple syrup. Enjoy!
Cinnamon buns are a classic treat to enjoy with coffee or to munch on in the morning. They make a perfect sweet breakfast for a lazy Saturday, or any day really, because who could say no to a cinnamon bun?
Skip the goopy glaze for these bad boys. This ain’t no cinnabon. They’re already perfectly spiced with cardamom, cinnamon, and warm brown sugar — I think a glaze might even be overkill. Topped with a little egg wash and pearl sugar, this is the perfect recipe for a sweet treat.
Time: 2½-3 hours
Yields: About 15-20 buns
- 1 cup + 2 tablespoons milk (I used skim since it was all I had, but whole milk or almond milk would be even better)
- 1 package active dry yeast (2 ¼ teaspoons)
- ½ cup granulated sugar
- 1 egg + 1 egg yolk
- 4 teaspoons vanilla extract or vanilla bean paste
- 3 teaspoons ground cardamom
- 2 teaspoons coarse salt
- 3 ½ cups all-purpose flour
- 1 stick room temperature unsalted butter
- ¼ – ½ cup packed light brown sugar
- 4 teaspoons ground cinnamon
- pearl sugar for garnish
- vegetable oil
- Begin by scalding the milk in a saucepan. Make sure you have it over low heat so as not to boil the milk — you will know when it’s ready when bubbles start to form around the edge, like a foaming ring. Once you see this, take it off the heat and let it cool to room temperature.
- Once the milk has cooled enough, transfer it into a large mixing bowl and add in the yeast. Whisk this together until light and foamy. Add the sugar, the egg and egg yolk, the vanilla, cardamom, and salt then whisk until combined.
- Gradually add in the flour and knead until a soft and stretchy dough forms. You can knead your dough in an electric mixer with a dough hook or just use your hands. I always use my hands – nothing fancy. It’s important to add the flour in slowly, because you may not even need the extra half cup — only add in as much as you need. The dough should be silky, not at all rough, but if the dough is still sticking to your hands after kneading and kneading, add more flour in by spoonfuls until it cooperates.
- Mix in 4 tablespoons of room temperature butter a few pieces at a time until mixed into the dough. This will make your dough much smoother. (And tastier.) Set the rest of the stick of butter aside — you’ll be using it for the yummy cinnamon filling. Shape the dough into a ball.
- Next, either clean out your large mixing bowl or get an entirely new one and very lightly dab a paper towel or tissue into some vegetable oil. Coat the bowl so it’s not greasy but just a little oily so the dough doesn’t stick to the bottom and sides. Then plop your dough into the bowl and cover with plastic wrap or a damp dish towel. Leave it to rise for 1 hour.
- While your dough is rising, combine the remaining 4 tablespoons of butter, brown sugar, cinnamon, cardamom, vanilla, and a pinch of salt and mix until incorporated. Set aside.
- After your dough has risen, roll it out onto a floured surface with a rolling pin. You want to make sure to roll it into a rectangular shape, about a 12-inch-by-18-inch rectangle, but it doesn’t have to be totally exact (i.e. no ruler necessary). When you’ve got your rectangle, spread the cinnamon filling onto the dough using a knife. Be sure to spread it all the way to the sides.
- Then we roll! Take an edge and begin rolling your rectangle into a big sausage. It will kind of look like a jelly roll. Once you have your roll, take a sharp serrated knife and cut into about 15-20 equal pieces. Lay them on a baking sheet lined in parchment paper or a silpat. Cover them with some plastic wrap and let them rise again for 1 hour.
- I begin preheating my oven to 350° about 15 or so minutes before the last hour of rising is up. When they’ve rested for an hour (those terribly needy little things), lightly beat 1 egg with a fork to make a wash. Brush the eggwash generously onto the buns and sprinkle them with a little bit of pearl sugar.
- Bake them in the oven for 15-20 minutes or until they’re a beautiful golden brown. Cool them on a rack — but not for too long, they’re best served warm!
Perfect for a Sunday brunch or a quick and comforting snack, this homemade cinnamon loaf will make you and your guests mad with perfectly balanced sugar & spice! It’s super easy to make, and the process is pretty fast as well (no yeast! yay!) coming together in about an hour and half or a little less.
Eat it warm out of the oven, slice it and make french toast, or slather a toasted slice with butter or cream cheese — whichever method you choose for your madness, this bread will not disappoint.
For the batter:
- 1 cup softened unsalted butter
- 2 cups granulated sugar
- 2 eggs
- 2 cups buttermilk
- 4 cups all-purpose flour
- 2 teaspoons baking soda
For the cinnamon swirl:
- 2/3 cup granulated sugar
- 2 teaspoons cinnamon
- Begin by preheating your oven to 350° and greasing two 9×5 inch loaf pans
- Cream the butter, sugar, and eggs together in an electric mixer
- Gradually add the milk, then the flour and baking soda and mix until incorporated
- Whisk together the sugar & cinnamon in a separate bowl
- Pour a small amount of batter into each pan, filling it up about a third of the way and smoothing it out into the corners
- Follow up with a layer of cinnamon sugar on top of the batter
- Pour the remaining batter into each of the pans, smoothing it as you go
- Sprinkle the cinnamon sugar on top of the batter, using the rest of the cinnamon sugar or however much you desire
- Swirl slowly with a knife
- Bake at 350° for 50-60 minutes, or until a toothpick comes out clean
Honestly, it’s so delicious out of the oven — crumbly with a thin sugar-coated topping and soft inside. Let them rest in the pans for about 10 minutes, then let them cool for just a bit on a rack before slicing and digging in. Enjoy!