This soft banana bread is loaded with tons of tropical flavors and a quick citrus glaze just takes it over the top!
So I kinda have the BEST February-blahs beating yums for ‘ya today.
Tropical. Just that one word makes me SO freaking happy.
This bread makes me pretty happy too.
As pretty much all tropical things do these days…
How’s the weather in your neck of the woods? As I’m sure you could guess from all my whining lately, it’s STILL cold here, so today I’m pretending that it’s summer and shoving ALL the tropical goodness in yo’ face.
Take a slice or two of this banana bread over to the toasty fire with you and pretend that you’re on the beach sipping pina coladas.
IT ALMOST WORKS.
Or, well it would have worked if my fellow tropical-crazy siblings hadn’t eaten the LAST TWO SLICES!
I just about did something veeeeery irrational when I discovered this. Those kiddos are lucky their big sis is such a good sport.
Er, uh yeah. I’m a good sport. Until I get around to seeking REVENGE. (I’ll let you know how that goes)
It will mostly likely take the shape of me making cookies and hiding them ALL in my super-secret, hushety-hush secret stash. (i.e. the top of the fridge)
My life tho, guys….yiiiiikes.
So just to recap, here’s all the tropical stuff we’ve got going for us in this here bread:
- Pineapple (in the bread)
- Coconut (also in the bread)
- Bananas (obv in the bread)
- A double-dose of citrus—lemon and orange (in the glaze)
Whoaaa mama…all this in one loaf? YEEEESS. ‘Imma just take that whole thing and be on my way….
Bye, now.
HA. Fooled ‘ya! I’m back because I’m not QUITE done with my rambling yet. I would never be so cruel as to deny you of your daily dose of Sarah Ramblings. Lucky you. 😉
Puh-leeeeze tell me you guys have tried my Perfect Banana Bread recipe. The title don’t lie. That stuff is pure banana bread perfection. And as you could probably guess by now, today’s tropical goodness is based off of that keeper recipe.
Basically all I did to the original recipe was throw some coconut and pineapple into the batter and wham, bam, thank you, ma’am. We’ve got tropical perfection in.the.house.
Oh, and I kinda drowned the whole loaf in glaze. Has there EVER been a more glorious sight in the history of banana bread?!
It’s kinda staring you straight in the face.
And burning a huge hole in my glaze-lovin’ mind. 😀
I kinda want to give this gorgeous bread a big ‘ol bear hug right now for being so awesome. Undoubtedly I would get the citrus glaze all over my white shirt, but whatever….
This loaf is the prettiest. The gorgeous-est. The yummiest, The tropical-est, The PERFECT-est!
Ouchie. I think my adjectives need a little bit of work…
And with that I am now leaving you to go make yet another loaf of this bread. Don’t forget that the little urchins STOLE my last two slices and I am starving just typing this post.
ENJOY, tropical-lovers! Pretend it’s June, not mid-February. 🙂
I’m convinced. ♥
Tropical Banana Bread with Citrus Glaze
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 3 medium ripe bananas mashed
- 3/4 cup coconut sugar or brown sugar
- 1 cup crushed pineapple still in juice
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup plain yogurt
- 2 tablespoons orange marmalade
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- 1 cup unsweetened shredded coconut
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- GLAZE:
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350F. Lightly grease two 9-in loaf pans. Set aside.
- In a large bowl with an electric handheld mixer, beat mashed bananas, sugar, pineapple, eggs, oil, yogurt, marmalade, milk, and vanilla until smooth.
- In a separate bowl, combine flour, coconut, baking soda, baking powder, cinnamon, and salt. Gently fold flour mixture into liquid until just combined. Fold in chopped walnuts.
- Scrape batter into prepared pans and smooth tops. Bake banana bread at 350F 45-50 minutes or until a toothpick comes out clean. Cool completely on a wire cooling rack before removing from pans.
- Prepare the glaze: In a small bowl, whisk sugar, juices, and enough milk to achieve a drizzling consistency. Drizzle glaze over loaves, slice and serve.
More banana bread from super-talented bloggers!
Toasted Coconut Banana Bread — The Recipe Rebel
Banana Bread with Chocolate Glaze — Spicy Southern Kitchen
Toasted Coconut Blueberry Banana Bread — Bakerita
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