• Cooking Time: 60
  • Servings: 8
  • Preparation Time: 20


I'm pretty sure I've mentioned it before, and I'm definitely going to mention it again. I severely dislike cold weather. Granted, I'm also not a fan of the extreme heat, but that's besides the point. My point is that the end of summer is sad. Like really. I know, I know. We're full swing into the leaves changing color. We're wearing jackets in the morning (although it's far too warm in the afternoons here for all that nonsense). And I admit that I love pumpkin and baked apples and ooey gooey fruit crisps.

I'm going to go into the autumn season kicking and screaming just a bit. Yes, I'll make you a delicious loaf of autumn-esque banana bread. But not without lacing it with summer flavors like coconut and lime. We're taking our banana loaf on a tropical adventure, and that makes me feel just a bit better about the change in season.

And oh my goodness, I don't even want to talk about November 4th when it will start getting dark at about 5pm. That is ridiculous and I plan to hibernate from then until about May 2013.

Bah! Enjoy the bread, and let's pretend it's still June.


  • 1 1/3 all purpose flour
  • 2/3 cup whole wheat flour
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 2/3 cup granulated sugar
  • 3 Tablespoons butter, room temperature
  • 4 Tablespoons coconut oil, room temperature
  • 2 eggs, room temperature
  • 3 medium ripe bananas, mashed or pureed
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons fresh lime juice
  • zest of 2 limes
  • 1/2 cup shredded coconut


  • Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan. Set aside.
  • In a medium bowl, combine the all-purpose flour, whole wheat flour, salt, baking powder and sugar. Whisk until well sifted.
  • In the bowl of a stand mixer, add the butter and coconut oil. Mix on medium-high speed until well creamed using the whisk attachment, about 2 minutes. Scrape down the sides as necessary. Beat in the eggs, mashed or pureed bananas, vanilla extract, lime juice and lime zest.
  • Remove the whisk attachment and switch to the paddle attachment. Add the dry ingredients and mix on low speed until just combined. Stir in the shredded coconut by hand using a spatula or wooden spoon.
  • Pour the batter into the greased pan. Bake at 350 degrees F for 50-60 minutes, or until done in the center and nicely browned crust has developed on top. Check in the center using a toothpick. Cool for 15 minutes before removing from pan.

Categories: Bread  Misc. Bread  Misc. Dessert 

Author Credit: Good Life Eats

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