Thursday, August 18, 2011

Coconut Banana Bread with Lime Glaze

I have a confession. I hate bananas. I just can't get around their mushy texture. I've tried to like them-I really have, but to no avail. However, I LOVE banana bread. This sometimes presents a problem for me. For example, why don't we take a look at the last few weeks. I bought a bunch of bananas and waited for them to get nice and ripe so I could make banana bread. The day finally arrived when they reached their perfect "ripeness", so I decided to make this coconut banana bread recipe I've wanted to try. Well, I started mashing a banana and couldn't do it anymore. It literally made me sick! I'm not kidding-I know I am sounding like a five year old but dry heaves were in the air people! I don't know why their mushy texture makes me so sick....anywho....

I decided to give it another try. Bought more bananas, waited till they were ripe, and gave it another go. Even though I got a little gaggy mashing the bananas I pressed on! And boy am I glad I did! This banana bread rocks! It's so delicious and of course I have a love affair with coconut so the coconut made it that much more delicious. It was my first time using kamut and I loved it. No one would ever have guessed it was made with anything but white flour. I can't wait to use kamut a lot more. Why use kamut? A few fun facts about it is that it has less gluten than wheat and more protein. I hope you have a chance to make this delicious bread, I know you will be more mature about it than me and not get grossed out by your bananas...

A couple things I did differently: I used coconut milk instead of buttermilk, I used half butter and half coconut oil because I was almost out of coconut oil, and I omitted the lime glaze because I didn't have limes.

Coconut Banana Bread with Lime Glaze
from Unconventional Kitchen

2 C flour, I used kamut, but whole wheat would work as well
3/4 tsp baking soda
1/2 tsp salt
1 C sucanat** (or raw sugar if you don’t have sucanat yet)
1/4 C coconut oil, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 3 large bananas)
1/4 C plain yogurt
3 Tbs buttermilk (or any type of milk, almond, rice dream etc.)
1 tsp vanilla extract
1/2 C coconut, unsweetened

Topping: 2 Tbs additional coconut
Glaze: 1/3 C agave with 2 T lime juice

1.Preheat oven to 350 degrees.
2. In a mixing bowl cream together coconut oil and sucanat.
3. Add in eggs, yogurt, vanilla, and apple juice (or milk) beat until smooth.
4. In a separate mixing bowl, add flour, baking soda, salt, and coconut, mix until smooth.
5. Mix together the dry ingredients to the wet ingredients, do not overmix.
6. Fold in the mashed bananas.
7. Pour into a greased 9×5 loaf pan and sprinkle with remaining coconut.
8. Bake at 350 for 55 minutes (if coconut starts getting too brown, cover with tinfoil the last 15 minutes of baking).
9. While bread is baking whisk together agave and lime juice.
10. Drizzle over the hot bread and go ahead and eat a piece right out of the hot pan, you deserve it!
11. Then let it cool 15 minutes and slice it.


  1. You have to make this for me when you come out! Bananas are getting nice and ripe. I'll even mash them for you!

  2. Coconut? Banana? AND a lime glaze? I'm so making this...