Banana bread gets a bit of a tropical makeover with the addition of coconut and a sweet, citrus glaze in this Citrus Glazed Coconut Banana Bread. Lemon juice or lime juice both work well here, use whatever you have on hand.

loaf of Citrus Glazed Coconut Banana Bread

Can one ever have too many adaptations of banana bread? I dare say no.

This is not my first banana bread recipe here on Taste and Tell, and I can pretty much guarantee that it won’t be the last. I have been buying bananas like crazy lately – because my kids can’t get enough (I swear Camden is a monkey some days), because I love them in my smoothies, and I will never be sad to see a few bananas start to get dark, because it just means that there is banana bread in the future. And this Citrus Glazed Coconut Banana Bread is inching its way to the top of my favorites list.

We all know I’m a coconut addict. And a lemon addict. Combine them and you have banana bread bliss. A combo that can’t be beat.

banana bread with coconut and a citrus glaze sliced and stacked

Ingredients

Coconut Oil: I like to use coconut oil in this recipe to enhance the coconut flavor, but if you don’t have any, you could also use softened butter or vegetable or canola oil.
Sugar: Just regular, granulated sugar.
Eggs: You’ll want to use large eggs, preferably at room temperature.
Bananas: The darker the bananas are, the sweeter they will be. I like to use the when they are mostly black with just a little bit of yellow left on the peels.
Greek Yogurt: The Greek yogurt will give the bread the best texture and structure. I prefer full fat or low fat – I would not suggest non-fat.
Milk: I just used 2% – any milk really should work.
Vanilla: I like to use pure vanilla extract.
Flour: You’ll want to use all-purpose flour for this recipe.
Baking Soda: This will help the bread to rise, so don’t skip this!
Salt: The salt balances the flavors.
Coconut: I use sweetened, shredded coconut. For a less sweet bread, you could use unsweetened, but I wouldn’t use desiccated coconut.
Powdered Sugar: The powdered sugar is used to make the glaze. I don’t sift it – any clumps usually beat out easily.
Lemon or Lime Juice: Either lemon or lime juice will work, or a combo of both. You want fresh squeezed juice, not bottled.

Tips and Tricks

When it comes to quick breads, different ovens cook differently. It should take around an hour to bake this coconut banana bread, but it may be a little less or it may be more. Just know that you’ll need to check on it for doneness.

If the top starts to get too brown before it is baked through, cover it loosely with aluminum foil.

The leftover bread can be kept in an airtight container at room temperature. The glaze will get sticky, but it will still be delicious!

If freezing the bread, do so before adding the glaze, then add the glaze once the loaf is thawed.

sliced loaf of Citrus Glazed Coconut Banana Bread with a slice to show texture

More Banana Bread Recipes

Brownie Mix Banana Bread
Blueberry Banana Bread with Coconut
Peanut Butter Banana Bread with Chocolate Chips
Banana Oat Bread

Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.