Banana bread continues to reign supreme in the world of quick breads. It's fast to make, inexpensive, and hard to mess up. An extra banana ensures this bread will remain moist, even after an hour of baking. The tropical flavors make it feel like a fresh twist on a classic. If you're short on time, you can skip the glaze, but I don't recommend it! The lime and ginger add a great punch of flavor.
Notes
- Make it Traditional: You can omit the coconut extract, shredded coconut, and glaze to make regular, perfectly moist banana bread.
- Decoration: You can decorate banana bread with extra bananas if you have them. Split a banana in half the long way, then lay it on top of the loaf before putting it in the oven. You can also decorate with slices of banana to create different patterns.
Storage
Wrap in plastic wrap and store at room temperature for up to a week. If you have baked bananas into the top, then I recommend storing it in the fridge and consuming in 2-3 days. You can also wrap it tightly in plastic wrap and freeze for a later time. Just leave it on the countertop for a few hours to thaw.
If I've already glazed the loaf, I often place plastic wrap over the loaf while leaving it on the serving plate. Ensure the plastic wrap is pressed against the cut end, and store the whole plate in the fridge.
FAQ
You certainly can. It's not a bad practice to do so, but I have learned from a lot of old recipes that sometimes it's ok to just throw it in a bowl and save yourself the extra dishes. Just ensure there aren't any dry flour streaks or clumps, and everything is well-incorporated. It will still make banana bread and it will still be delicious. It's ok to "choose easy" sometimes.
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Grace Says:
To make the glaze stick to the loaf rather than running off, wait until the loaf is entirely cool and then put it in the refrigerator for 30 minutes. The cold will help the glaze to set up as it hits the loaf.
📖 Recipe
Banana Bread with Lime-Ginger Glaze
Ingredients
Banana Bread
- ½ cup unsalted butter, softened (one stick)
- ¾ cup sugar
- 1 pinch salt
- 2 eggs
- 3 ripe bananas
- 2 cups flour
- 3 t baking powder
- 2 T milk
- 1 t coconut extract (optional)
- ½ cup unsweetened shredded coconut (optional)
Lime-Ginger Glaze
- ½ t ground ginger
- ¾ cup powdered sugar
- 1 T lime juice
- ½ T milk
Instructions
- Preheat the oven to 350℉ and grease or line a 9x5 loaf pan with parchment paper.
- Put all the ingredients into a stand mixer bowl and beat for about 1 minute. Be careful not to overmix, however. Your banana bread may come out dense if you let it go too long. Everything should be well incorporated. Pour the mixture into the loaf tin, and decorate if desired.
- Bake for about 1 hour, until a toothpick comes out completely clean when poked into the center. Leave the loaf to cool in the tin for about 10 minutes, and then turn out onto a wire rack.
- When the loaf is cool, mix all the glaze ingredients together until well-blended and smooth. Then drizzle the glaze over the top of the loaf.
JMC says
Love, love, love this recipe. Everytime I serve it to someone new they ask for the recipe. Your brain thinks "here comes more banana bread" until your taste buds inform your brain something new has arrived! These blended flavors are an adventure all on their own. Enjoy!