Halani, this post dedicated to you and to Dom. I wish you both much happiness and love. Have an amazing wedding next weekend, wish I could be there !!
If you blink, you might miss lime season here in Israel.
Although only having limes for a brief time is a little sad, it is pushing me to make the most of them while they’re here. Yesterday evening, when a few overripe bananas were calling my name, I was suddenly reminded of my friend Halani’s amazing tropical banana bread recipe. Being a true Hawaiian, even something as classic and straightforward as banana bread takes on an Island flare, and although I do not have her exact recipe, I think she would agree that this is a just version.
Coconut Lime Banana Bread
Of course, if you don’t have limes you can use lemons, and if you don’t like coconut feel free to leave it out altogether (then you will basically have a traditional banana bread, which isn’t a classic for nothing).
Preheat the oven to 375°F/190°C and grease a 9 x 5 inch loaf pan.
1 1/3 cups pastry flour
3/4-1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/8 tsp freshly grated nutmeg
1/8 tsp cardamom
1/4 cup freshly squeezed lime juice
1/2 cup honey
1/3 cup olive oil
1/3 cup unsweetened, shredded coconut
Combine the dry ingredients (except coconut) in one bowl and the wet in another. Fold dry ingredients into the wet, then fold in coconut, being careful not to overmix– your batter will be pretty thick. Pour into the baking pan and bake 30 minutes at 375°F, then turn the oven down to 325°F and bake for 15-30 minutes more.
Cool completely before removing from pan and slicing.