Banana Lime Bread or Muffins


Banana Lime Muffins

Banana Lime Muffins

This recipe is my version of Yellowman’s Banana Lime Bread, modified from the fabulous Sundays at Moosewood Restaurant cookbook. I don’t pack the sugar and I occasionally use lime yogurt instead of plain. You can also use allspice instead of ginger and as I don’t eat franken wheat I substituted einkorn flour for white. Because whole grain flour tends to make a bread heavier, I increased the baking powder to 2 tsp.

Banana Lime Bread or Muffins 


  • 3/4 cup palm or brown sugar, packed
  • 1/2 cup butter, softened
  • 2 eggs, lightly beaten
  • 1 cup mashed bananas (about 3 bananas)
  • 3 Tbsp milk or plain yogurt
  • 1 Tbsp fresh lime juice
    1/2 tsp salt
  • 1/2 tsp ground ginger
  • 3/4 cup grated coconut, toasted
  • 2 cups einkorn or emmer flour
  • 2 tsp baking powder


  • 1/4 cup palm or brown sugar
  • 1 Tbsp  butter
  • 1 Tbsp  rum
  • 3 Tbsp  fresh lime juice
  • 1/4 cup grated coconut, toasted


  1. Preheat oven to 350F and butter a 9x5x3-inch loaf pan or line 12 muffin pan with paper liners.
  2. In a large mixing bowl, cream the butter and sugar. Stir in the eggs, mashed banana, milk or yogurt and lime juice. Add the salt, ginger and grated coconut. Mix well.
  3. In a separate bowl, sift together dry ingredients. Add to the wet mixture and mix until smooth. Pour into loaf pan.
  4. Bake 1 hour or until done (muffins for about 20 minutes). Cool for 10 minutes before removing from the pan to cool on rack.
  5. Meanwhile, make the glaze:
    Combine the sugar, butter, rum and lime juice in a small saucepan over low heat.
    Stir constantly for about 5 minutes or until it becomes a thin syrup.
  6. Pour over the cooled loaf or muffins and sprinkle with toasted coconut.

4 responses »

  1. This is the recipe I asked you for a couple of years ago and you gave me something completely different! lol. I have it now, muahahahaha. Love – your daughter.

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