Ingredients

• 2 cups Organic Unbleached White All-Purpose Flour
• 1 tsp Salt
• 1/2 tsp Baking Powder
• 1/2 cup + 2 Tbsp Organic Cane Sugar
• 3 Tbsp Butter room temperature
• 4 Tbsp Coconut Oil room temperature
• 2 Eggs large, room temperature
• 3 medium Bananas very ripe, mashed
• 1 tsp Vanilla Extract
• 1/2 Tbsp Lime Juice
• Lime Zest from 2 Limes
• 1/2 cup Shredded Coconut

• 1 1/2 cups Powdered Sugar
• 1-2 Tbsp Lime Juice
• Lime Zest from half a lime

• 1/3 cup Toasted Coconut

Instructions

1. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan. Set aside.
2. In a medium bowl, combine the flour, salt, baking powder and sugar. Whisk until well mixed.
3. In the bowl of a stand mixer, add the butter and coconut oil. Mix on medium-high speed until well creamed using the whisk attachment, about 2 minutes. Scrape down the sides as necessary. Beat in the eggs, one at a time.
4. Then, add the mashed or pureed bananas, vanilla extract, lime juice and lime zest to the batter.
5. Remove the whisk attachment and switch to the paddle attachment. Add the dry ingredients, 1 cup at a time, and mix on low speed until just combined. Stir in the shredded coconut by hand using a spatula or wooden spoon.
6. Transfer the batter to the prepared pan. Bake for 40-55 minutes, or until done in the center and a nicely browned crust has developed on top. Check in the center using a toothpick.
7. Cool for 15 minutes before removing from pan. Transfer to a wire cooling rack and cool completely before covering with the glaze.

1. In a bowl, combine the powdered sugar and lime juice. Stir until combine and liquid. Then, stir in the lime zest.
2. After the bread has cooled completely, place the wire cooling rack with the bread over a piece of parchment paper. Pour the lime glaze over top, allowing it to drizzle down the sides.
3. If desired, sprinkle the glaze (while still wet) with toasted coconut. Let the glaze harden completely before slicing the bread.