Banana Lime Bread
Submitted by Scarlet
Caribbean-inspired banana bread with grated coconut, ginger, and lime, finished with a warm rum-lime-brown sugar glaze poured over the top. Egg-free and packed with tropical flavor.
YIELD
1 servingsPREP
30 minCOOK
60 minREADY
90 minThis banana bread has island soul.
Fresh grated coconut, ground ginger, and lime juice give the batter a distinctly Caribbean character that standard banana bread can only dream about. There are no eggs in this recipe, so the texture leans dense and moist rather than fluffy.
But the real magic is the glaze: brown sugar, lime juice, and rum simmered into a thin syrup and poured over the warm loaf so it soaks in and glazes the crust.
You’ll smell the rum and lime from across the kitchen. That’s how you know it’s ready.
Chef Tips
- Use fresh grated coconut if you can find it. The texture and flavor are miles ahead of dried shredded coconut
- The vinegar in the batter isn’t a mistake. It reacts with the baking powder for lift since there are no eggs
- Pour the glaze slowly over the warm loaf and use a spatula to guide it down the sides. It sets as it cools
- Let the loaf cool at least 10 minutes before removing from the pan, but glaze it while it’s still warm for maximum absorption
Ingredients
Directions
Beat shortening for a few seconds. Add brown sugar & beat until well blended & creamy. Stir in vinegar, bananas, water & lime juice. Ensure that all ingredients are well mixed. Add salt, ginger & grated coconut. Mix well. Stir in baking powder. Sift flour & beat with a wooden spoon until well blended & smooth. Transfer into a greased loaf pan & bake at 350℉ (180℃) for 1 hour. Let cool for 10 minutes before removing from pan to a wire rack.
Meanwhile, combine brown sugar, oil, rum & lime juice in a snall pot over a low heat. Stir constantly for 5 minutes until you have a thin syrup. Pour over the loaf, spreading it with a spatula, let it run over the sides.
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