Healthy Tropical Banana Bread (with Lime Glaze)

Ever feel like bananas are the narcissists of the fruit world? Get bananas in a bread, and they're like that person in the room that has to be the center of attention. You know the type I'm talking about? It's ALWAYS all about them. That's bananas - their flavor completely takes over everything! While I enjoy a classic loaf, sometimes I want a banana bread that doesn't only taste like bananas. That's where this Healthy Tropical Banana Bread comes in.

By inviting sweet coconut, zesty lime, and a splash of amber rum to the party, I've put those bananas in their place! The result is a spectacular, moist, and complex loaf that feels like a beach vacation in every bite. Whether you're looking for a unique brunch addition or a healthy snack that feels like an indulgence, this coconut lime banana bread is the perfectly balanced treat you've been waiting for. And if you're looking for banana bread that doesn't taste like bananas, this Coconut Lime Banana Bread is your bread!

🥘 Ingredient Notes

The tropical coconut, rum, and lime flavors in this tropical banana bread recipe really balance the banana flavor!

To get that spectacular tropical flavor without the bananas taking over the whole show, the quality and type of ingredients you use matter. Here is what you need to know:

• Ripe Bananas: You want bananas that are heavily spotted or even mostly brown. The riper they are, the sweeter and easier to mash they become. Plus, overripe bananas have a more intense flavor that stands up well to the rum and lime. I used previously frozen/defrosted bananas in this recipe, so that's why they look darker in the ingredient photo.  Terri's Pro-Tip: If your bananas aren't quite ripe enough but you want to make this bread today, you can ripen them quickly in the oven! Place unpeeled bananas on a baking sheet at 300°F (150°C) for about 15-20 minutes until the skins are black. Let them cool, and they'll be perfectly soft and sweet for mashing.
• Whole Wheat & All-Purpose Flour: I use a 50/50 blend. The whole wheat flour adds a boost of nutrition and a nutty depth, while the all-purpose flour keeps the bread from becoming too heavy or dense.
• Vanilla Non-Fat Greek Yogurt: This is my favorite hack for healthy baking! It provides incredible moisture and a tender crumb without the need for excessive oil or butter.
• Amber Rum: Amber (or dark) rum has a rich, caramel-like profile that pairs beautifully with the brown sugar and bananas. If you prefer a non-alcoholic version, you can substitute 1 teaspoon of rum extract and make up the liquid difference with juice or water.
• Flaked Sweetened Coconut: This adds that signature tropical texture. I like using sweetened flakes for a little extra moisture, but you can use unsweetened or even toasted coconut if you prefer a nuttier flavor.
• Fresh Limes: For the glaze, fresh is non-negotiable! You need the zest for the aromatic oils and the juice for that bright, acidic tang that balances the sweet bread.
• Brown Sugar: Using brown sugar instead of white sugar adds a hint of molasses flavor and keeps the bread extra moist.
• Unsalted Butter: This allows you to control the salt content in your bread because the salt content in salted butters varies by brand. If you only have salted butter on hand, just omit the extra salt called for in the recipe.

*Please see recipe card for full list of ingredients and quantities

📖 Variations & Substitutions

• Rum: You can substitute 1 tsp rum extract (affiliate link) for the amber rum if you prefer a non-alcoholic version. It's available at most grocery stores. However, you'll need to substitute for the remaining amount of liquid with water, white grape juice, pineapple juice, or apple juice. (3 tbsps minus 1 tsp).
• Greek Yogurt: You can use plain non-fat Greek yogurt instead of vanilla, but you'll need to add another 2 tablespoon of brown sugar and an additional teaspoon of vanilla extract
• Brown Sugar: You can substitute white sugar for the brown sugar, but just add a teaspoon of molasses as well.
• Mini loaves: You can make these into min loaves as well. You'll need to bake them for about half the amount of time, or until a cake tester or toothpick comes out clean
• Coconut: You could use fine or medium shredded coconut in the recipe. These also work, as do coconut flakes or toasted coconut for the garnish.

🔢WW Points

This recipe is 9 ww points, but can be lowered substantially by using unflavored non-fat Greek yogurt with vanilla extract, using rum extract instead of rum, and monk fruit instead of brown sugar (but you'll only need to use ½ the amount of monkfruit).

🌡️Storage

• Fridge: The tropical banana loaf can be stored in a sealed airtight container or freezer Ziplock bag for up to 4 days in the fridge. 
• Freezer: This banana loaf freezes well for up to 3 months. You can leave it in the loaf pan to freeze, if you prefer (I do this sometimes). Simply cover the loaf with Glad Press n' Seal (affiliate link) or plastic wrap and slide the entire loaf into an extra-large Ziplock freezer bag. Or you can use a loaf pan that comes with a lid. I would still put that into a Ziplock bag, just to ensure it stays as fresh as possible.

👪 Serving Size

This tropical-tasting banana bread recipe serves 10. However, you can double or triple this recipe by adjusting the serving size on the recipe card. Just click on the serving size and select the number of servings you'd like. You'll need extra loaf pans. *You can freeze the extra loaves (see storage, above). 

❔ Recipe FAQs