As I stepped outside in the 34° weather to walk my pup at 6:30am I had a vision of being whisked away to a tropical island…basking in the sun on the beach with some sort of fabulous coconut rum drink in my hand. When I came back to reality I settled on creating this fabulous Jamaican inspired bread instead!
For the Paleo version use the changes and substitutions below.
Gluten-Free Coconut Lime Banana Bread
Ingredients
- 1 C gluten-free flour blend (2/3 C almond flour for Paleo)
- 2/3 C coconut flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 C honey or real maple syrup
- 1/4 C butter, softened (coconut oil for Paleo)
- 3 large organic eggs
- 3 large or 4 small mashed very ripe bananas
- 1/4 C cream cheese or plain greek yogurt (unsweetened apple sauce for Paleo)
- 3 tbsp dark rum (can substitute 3 tbsp unsweetened nut milk or lime juice)
- 1 tsp each all-natural lime and coconut extracts (optional- leave out for Paleo)
- 1/2 C flaked unsweetened coconut
- 1/8 C fresh lime juice
- grated rind of one lime
- 1/4 C buttermilk (unsweetened nut milk for Paleo)
- Cooking spray
Glaze and Topping
- 1/4 C unsweetened coconut
- 1/4 C maple syrup
- 1/8 C fresh lime juice
- 2 tbsp dark rum (optional – omit for Paleo)
- 1 tsp lime extract (optional- omit for Paleo)
- 1/8 C butter (coconut oil for Paleo)
Preparation
Pre-heat oven to 350°.
- In a stand mixer fitted with the paddle attachment (or in a bowl with a whisk or wooden spoon and some serious elbow grease) combine honey, lime juice, lime rind, extracts, rum, butter, cream cheese and eggs and beat on medium for 2 minutes.
- Add bananas and beat for another minute.
- Add GF flour, coconut flour, baking soda, salt and coconut flakes. Beat until well combined.
- Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden toothpick or knife inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan onto a plate.
- Toast remaining coconut flakes until lightly golden- about 3 minutes at 350°.
- Combine glaze ingredients in a pan and cook on medium heat until bubbling, stirring with a whisk. Drizzle over warm bread and top with toasted coconut flakes. You can also pour the glaze onto the bread while it is still in the pan and throw it back in the over for a couple of minutes and it will soak up all of the glaze.
Enjoy!
Coconut Lime Banana Bread