Ingredients and Equipment Notes
Bananas – choose bananas with peels that are deep yellow with brown spots. You might be tempted to cheat the ripeness scale here, but don’t. If you use bananas that are just regular-ripe (ready for eating) your bread will lack sweetness and flavor. For best results look for those spotty brown peels! Many times grocery stores will even sell bananas in this state in a discounted section. Butter – I recommend real, salted butter for this recipe. If you need to make it dairy free, use your favorite alternative. Sour Cream – I use full-fat sour cream in this recipe, but I’ve also tried it with a variety of yogurts (preferably vanilla, but lime or coconut might be great, too) with great results. If you need to make this dairy free, I’d try apple sauce in place of the sour cream here. Coconut – I suggest regular, sweetened and shredded coconut, which you’ll find in the baking aisle.
Baking Instructions
More Banana Bread Recipes
If you’re feeling like banana bread now, here’s a few other recipes you might like! Classic Banana Bread Caramelized Banana Bread with Browned Butter Glaze Chocolate Swirled Banana Bread Banana Crumb Muffins
Can this be made ahead of time? Yes, it stays moist for several days, especially if left un-cut! Keep in an airtight container to store. Can you freeze this coconut-lime banana bread? You bet. It’s easier to freeze without the glaze, consider preparing the glaze and placing in a zip top bag. Place the baked and cooled loaf on a plate in the freezer until frozen, then wrap well with food wrap. Place both bread and glaze baggie in another large freezer bag and freeze together for up to 3 months. When ready to eat, leave bread at room temp to thaw. Make sure glaze packet is sealed well and place in a bowl of warm water to thaw. Snip off a small corner of the baggie and drizzle glaze on top of bread.
