Tropical Banana Bread

Just in time for Spring, this delicious sweet bread, full of bananas, coconut and zest of lemon, is perfect toasted for breakfast or teatime.


1/3 cup butter, room temperature


2 eggs

2 tablespoons milk

1/2 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 cup coconut, toasted*

2 ripe bananas, mashed, about 1 cup

2 teaspoons fresh lemon juice

2 teaspoons grated lemon zest

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


Preheat oven to 350 °. Butter a 9 x 5 x 3-inch loaf pan.
In an electric mixer cream butter and honey. Add eggs one at a time, beating well. Mix in milk and vanilla.
In a separate bowl combine flour, salt, baking soda and baking powder. Add to butter mixture and beat to just combine. Mix in remaining ingredients.
Pour batter into prepared pan and bake for 50-55 minutes or until loaf tests done. Let cool in pan for 5 minutes on a wire rack. Remove bread from pan and continue to cool on rack.
*To toast coconut, place coconut on a cookie sheet and broil, stirring often. The coconut will brown quickly so be sure to keep watching it.
Yields: 1 loaf