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.
Low and behold, my father’s most-requested birthday cake! This cake is like a candy bar: chocolatey on the outside with a gooey & moist coconut center. We always bake this cake using the classic 10″ tube pan, but I think any kind of pan would do — I’ve seen it done bundt-style as well as a normal layered cake. Go with what you’re most comfortable with! This recipe was originally known in my house as the “8-bowl-recipe” because the original was absolutely insane. Luckily, we’ve made a few changes and shortcuts here and there so that the baking process is seamless and the cake is just as delicious as it always was 🙂
For the cake:
- 6 squares baking chocolate
- ¾ cup (1 ½ sticks) unsalted butter
- 1 ½ cups sugar
- 3 eggs
- 2 tsp vanilla
- 2 ½ cups flour, divided
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ cups pre-made coffee (you can also use water, but coffee adds a nice depth to the chocolate)
For the coconut meringue:
- 2 egg whites
- 1 tsp vanilla
- ½ cup sugar
- 2 cups (1 7-oz package) fine-grated coconut
For the frosting:
- 1 cup melted Nestle’s semi sweet chocolate morsels
- 2 tablespoons butter
- 1 egg yolk
- 1 ½ cups sifted powdered sugar
- ¼ cup half-and-half
- Preheat oven to 350° and grease/flour your cake pan.
- In a saucepan, melt butter and chocolate. Turn off the heat once fully melted and stir in the sugar.
- In a separate bowl, add the flour, baking soda, and salt together.
- Transfer chocolate mixture into an electric mixer and beat the eggs in one at a time.
- Add the vanilla
- Stir in the flour, baking soda, and salt while beating the coffee in alternatively until well blended. Set aside.
- To make the meringue, begin beating the egg whites and sugar in an electric mixture on high speed. Once it becomes soft and marshmallowy, fold in the coconut.
- Turn about a third of the chocolate batter into your greased pan. Pour ½ of the coconut meringue on top then cover with ½ of the remaining chocolate batter. Top with remaining coconut, then remaining chocolate batter.
- Bake for 55-65 minutes or until toothpick test runs clean. Cool ten minutes in the pan, then remove the cake and cool completely on a wire rack.
- Once cooled, beat the frosting ingredients together until of spreading consistency. Frost & enjoy!