Oh, yes, you read that right…Lime Coconut Banana Bread. Apparently, I’m craving all the tropical flavors. But, can you blame me? It’s like a billion degrees outside, so naturally my palette is inclined towards all the limes, coconuts, and bananas one can devour. Someone told me earlier this week that we were going to get a heatwave in Charleston. Um, I’m sorry, but isn’t that just Charleston in July? Thankfully, I’ve got limes and coconuts to comfort me until November when I can finally shut off my air conditioner.
But, I digress, this lime coconut banana bread is perfectly sweet and just the right chewy, but soft texture. I used light canned coconut milk, but you could probably use full fat. The texture will likely be a little softer due to the increased fat content.
I know it’s an absolute pain because you’re mouth will be watering by the time the bread comes out of the oven, but try to let the bread cool before slicing. It helps keep that perfect texture intact.
See! Look a that perfect crumb. It’s worth it, y’all. I may or may not have had this for breakfast, snacks, and with all my meals all week long. I also noticed another three more bananas darkening in my fruit basket. I’m pretty sure I know where they are going to end up.Print
Lime Coconut Banana Bread
- 3 medium overripe bananas, divided
- 1 egg
- 2 tbsp. light oil (ex: light olive oil or avocado oil)
- 1/2 cup canned light coconut milk
- zest of 1 lime
- 1/4 cup lime juice (~juice of 1 lime)
- 1/2 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 cup whole wheat (regular or pastry)
- 1 tsp. baking powder
- 1 tsp. baking soda
- Preheat oven for 350 degrees. Mash together two of the bananas in a large bowl. Set aside the other banana until later. Whisk egg, oil, coconut milk, lime zest and juice, and brown sugar into the mashed bananas. Set aside.
- In a separate bowl, mix together flours, baking powder, baking soda, and salt. Slowly mix wet ingredients into dry ingredients, and mix until completely incorporated.
- Line a 9×5 loaf pan with parchment paper. Pour batter into pan. Slice third banana length-wise. Top batter with sliced banana. Bake for 60-75 minutes or until a toothpick comes out clean from middle. Allow to cool prior to slicing.
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