Coconut Banana Bread with Lime Glaze

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.

Chocolate Macaroon Cake

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

  1. Preheat oven to 350° and grease/flour your cake pan.
  2. In a saucepan, melt butter and chocolate. Turn off the heat once fully melted and stir in the sugar.
  3. In a separate bowl, add the flour, baking soda, and salt together.
  4. Transfer chocolate mixture into an electric mixer and beat the eggs in one at a time.
  5. Add the vanilla
  6. Stir in the flour, baking soda, and salt while beating the coffee in alternatively until well blended. Set aside.
  7. 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.
  8. 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.
  9. 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.
  10. Once cooled, beat the frosting ingredients together until of spreading consistency. Frost & enjoy!