Make this tropical twist on a classic! Banana Coconut Bread with Orange Glaze is moist, sweet, tender, and full of flavor! Perfect for any springtime menu!
When I was a freshman at BYU, I had a problem. In an effort to escape the “freshman fifteen,” I decided to only eat dessert on Sunday. I soon learned the folly of my ways. First of all, they only served pie on Sundays. Now there is nothing wrong with pie, but what I REALLY wanted was the variety of desserts offered on the other days of week. Things like cake and brownies and cookies and BIG FAT SLICES OF BANANA BREAD WITH WALNUTS. Man, you have no idea how hard it was to resist those.
So I quit resisting. And I’m glad. Because banana bread is one of the greatest inventions of mankind, right behind the printing press and the airplane.
One of the things I like best about banana bread is that you can gussy it up in so many different ways. Like adding smooth, melted chocolate in my Chocolate Marbled Banana Bread, or using whole wheat and adding peanut butter in my Whole Wheat Banana Bread with Peanut Maple Frosting.
This Coconut Banana Bread with Orange Glaze is my newest rendition and is perfect for spring with its bright, citrus and tropical tones.
You start out with a classic banana bread recipe, but instead of using vegetable oil or butter, you use coconut oil and add some shredded coconut to the batter. After baking, you mix up a simple orange glaze and drizzle it on the top.
Then you sprinkle some shredded coconut on the fresh glaze.
Then you eat it and sigh. Now let’s get baking!
How to make Banana Coconut Bread with Orange Glaze
- The first thing you’ll do is mash three bananas and then stir in some baking powder and baking soda. They’ll get all bubbly and frothy.
- Next, you’ll cream some coconut oil with sugar. No need to melt the coconut oil before measuring.
- Then you’ll add some eggs and blend those well with the sugar and coconut oil.
- Alternate adding flour and salt with water and stir well after each addition.
- Finally, add the mashed bananas and fold in some shredded coconut.
- Bake at 350 degrees F. for 50-60 minutes (30 minutes for small pans, 60 for large bread pans).
- Once the bread is cooled, stir together some powdered sugar, orange zest and orange juice and drizzle it over the top. Sprinkle with more shredded coconut if desired.
This bread is so moist and tender. I love the addition of the coconut oil. The orange glaze brings it all over the top with its tangy, citrus flavor. This bread is perfect for an Easter breakfast or Mother’s Day brunch. Be sure to add it to your menu!
Don’t be like me when I was in college! Never pass up a thick slice of banana bread!
This recipe first appeared on Yellow Bliss Road where I am a contributor.
Nutritional information contains estimates only and does not include the glaze (as you will not use all of it).
Tender, sweet banana bread made with coconut oil and drizzled with tangy orange glaze. Perfect for your spring menu!
- 1/2 cup coconut oil
- 1 cup sugar
- 2 eggs
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 cup water
- 3 very ripe bananas, mashed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup shredded coconut (plus more for the top)
- 1/2 cup powdered sugar
- 1 teaspoon orange zest
- 1 tablespoon orange juice
Grease and flour a 9x5-inch bread pan or 4-5 small bread pans. Preheat your oven to 350 degrees.
Add baking soda and baking powder to the mashed bananas, stir, and set aside.
Mix sugar and coconut oil in a large bowl.
Add eggs one at a time and mix well.
Add 1/2 cup of flour and the 1/2 teaspoon salt to the batter and mix well.
Alternate adding the other two cups of flour with the 1/2 cup of water to the batter and mix well after each addition.
Add the bananas and mix well.
Gently fold in the 1/2 cup of shredded coconut.
Pour the batter in your bread pan(s) and bake for 50-60 minutes for one large loaf, and 30 minutes for small loaves. After the minimum amount of time, insert a knife into the center of the loaf. If it comes out dry or with a few crumbs, the bread is done.
Once removing from the oven, allow the bread to cool for at least 30 minutes before removing from the pan.
When the bread has cooled completely, mix up the glaze by stirring together the powdered sugar, orange zest, and orange juice. Drizzle over the top of the bread and immediately sprinkle with shredded coconut if desired.