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Author Notes: This is not your typically ultra-sweet banana-flavored quick bread. The unusual addition of lime juice and coconut make the bananas soar. If you’ve got some bananas too ripe to eat, make this bread now.
The smell of this bread in your kitchen as it bakes is heavenly. I think this quick bread is not only perfect as a breakfast slice but as a rustic dessert if you serve a slice as the bottom to a scoop of ice cream or pureed fruit; this bread is that moist.
This bread was originally adapted from the Sundays at Moosewood book, giving it a healthy whole wheat addition. - NakedBeet
Serves 14-20 slices
- 1/2 cup coconut oil
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 eggs, lightly beaten
- 1/2 teaspoon banana, coconut, or vanilla extract
- 3 tablespoons milk or yoghurt (low-fat is o.k.)
- 1 tablespoon fresh lime juice
- 1 cup very ripe mashed bananas (2 large or 3 small)
- 1/2 teaspoon fresh ginger, minced
- 1/2 teaspoon kosher salt
- 3/4 cups shredded coconut
- 1 1/2 cup white flour
- 1/2 cup wheat flour
- 1/2 teaspoon baking powder
- 1 tablespoon rum
- 3 tablespoons fresh lime juice
- 1/4 cup brown sugar
- 1/4 cup coconut (toasted, optional)
- Preheat the oven to 350º. Oil and lightly dust a loaf pan with flour.
- In a large bowl, beat the eggs and oil together until the mixture becomes light and fluffy. Add the extract, milk, lime juice, grated ginger, sugars, salt, coconut flakes, and mashed bananas. Slowly incorporate the two flours and baking powder into the mixture, combining till the flours are just stirred through.
- Pour the banana bread mixture into the loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. I recommend erring on the side of baking under 60 minutes to keep this bread ultra moist.
- In the last 10 minutes of baking, prepare your lime glaze by combining the rum, juice and sugar in a small pot over a low heat. Stir to combine everything and heat until all the sugar has dissolved and the liquid starts becoming syrupy, about 10 minutes.
- Let the loaf cool in the pan for 5 minutes, then invert onto a cooling rack. Poke some holes into the top and top edges along the side of the bread. While the bread is still warm, pour the glaze over the bread and sprinkle the coconut over the glaze and let cool. *You can substitute vegetable oil or other neutral oil for the coconut or use 1/2 cup of butter.