This coconut rum lime glazed banana bread is perfectly moist and glazed with the most delicious brown sugar coconut rum lime mixture. It’s perfectly sweet and the perfect way to use up all those browning bananas.
My mom has been visiting this week and she made me banana bread.
Not just any old banana bread though.
Like legit “OMG, I CAN’T STOP EATING THIS BREAD” banana bread.
She claims her secret is the brown sugar coconut rum lime glaze that gets poured on top while the bread is still hot.
I’m not going to disagree because that glaze is delicious.
She sort of deserves an award for thinking of glazing banana bread because it’s 100% appropriate.
Plus, who doesn’t love a glaze? Glazes bring us all together.
Also, looking for a banana bread recipe that uses alternative flour? Try this amazing almond flour banana bread!
Want to know another great thing about this coconut rum lime glazed banana bread?
It makes the perfect breakfast.
And maybe dinner if you’re really not feeling cooking.
I mean, it’s summer. Sometimes you just don’t want to cook.
You should also know that this bread is super moist. <— worst. word. ever.
I have this bad habit of over-stirring my banana bread and making it sorta blah so just make sure to not over-stirch and you’ll be ok.
Also, listen to me when I say this.
Please don’t skip the glaze.
Don’t be one of those people who are all “But there is sugar in the bread we don’t need a glaze” because you’ll be wrong. You need to taste the glaze. It’s the best!
Oh, if you’re out of coconut rum spiced rum works just as well!
Ohhhhhh and 1 more thing! Don’t skimp on the maple flavoring either. It really works here!
More banana bread recipes
- Chocolate Chip Banana Bread
- Sourdough Discard Banana Bread
- Carrot Cake Banana Bread
- Gingerbread Banana Bread
- 2 cups granulated sugar
- 1 cup salted butter, room temperature
- 1/2 cup brown sugar
- 3 large eggs
- 2 cups mashed bananas
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1-1/4 cup buttermilk
- 1/4 cup brown sugar
- 1 tablespoon salted butter
- 3 teaspoons coconut rum
- 2 teaspoons fresh lime juice
- Preheat oven to 350 degrees F and spray 2 9x5 loaf pans with non-stick spray, set aside.
- In the bowl of an electric mixer add white sugar, salted butter, and brown sugar. Mix until creamy and lighter in color, about 3 minutes.
- Add eggs one at a time, making sure to scrape down the sides after each egg.
- Mix in mashed bananas, vanilla extract, and maple extract.
- In a medium-sized mixing bowl whisk together flour, baking powder, and baking soda.
- With your mixer on low alternate between adding in your flour mixture and your buttermilk. Mix until just combined.
- Add half of your batter to each prepared loaf pan and gently rap against the counter to release any air bubbles.
- Bake for 45-60 minutes on the middle rack of your oven or until a toothpick comes out clean when tested in the middle of the bread. Mine usually takes 60 minutes but I start checking around the 45-minute mark.
- Once fully cooked remove from the oven and let cool for 10 minutes before removing it from the pan and setting it on a cooling rack lined with parchment paper.
- Slowly pour the glaze over the bread, so it soaks into the bread instead of just pouring over the edges. Let the bread sit until cooled so it can soak up the glaze and set. Cut when the bread is cooled.
- In a small pot add all ingredients and warm until the sugar is melted and fully combined.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 70mgSodium: 448mgCarbohydrates: 61gFiber: 1gSugar: 40gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.