Instead of using butter for this banana bread recipe, I used coconut oil. The result was a super moist bread with a light coconut taste. Combined with a coconut crust and a lime glaze, you have a great tropical treat.
The lovely tropical flavour from the coconut, bananas and lime helped me forget that I’m in the middle of a Canadian winter, and not somewhere near the Caribbean.
- 1/2 cup virgin coconut oil (or butter)
- 1 cup cream cheese
- 1 cup brown sugar
- 1 egg
- 2 ripe, medium-size bananas
- 1-1/2 cups flour
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1/2 cup coconut flakes
- extra 2 tbsp of coconut flakes on top (optional)
- 1/3 cup powdered sugar
- 1 tbsp lime juice
Preheat oven to 350ºF. Line a loaf pan, with parchment paper. Combine flour, cinnamon, spices, baking soda, baking powder and salt together in a large mixing bowl. Set aside.
(In my new mixer. Love it!!!!)
Add in brown sugar, and mix at medium speed, until fluffy, about 5 minutes. Add the egg and bananas, mix until combined.
Add the dry ingredients and mix on medium speed, until just moistened. Stir in coconut flakes.
Pour into loaf pan and sprinkle with extra 1 tbsp of coconut flakes if you’d like. Bake for 45 to 55 minutes, or until golden brown. A toothpick inserted in the centre should come out clean.
Allow bread to cool in the pan, on a cooling rack, for 10 minutes. Carefully remove from pan and allow to cool for another 20 minutes.
Whisk together powdered sugar and lime juice, and pour glaze over bread. Allow to sit for 15 minutes before slicing to serve.
Now for the Giveaway…
*** GIVEAWAY CLOSED***