pecan coconut glaze on banana bread

This is an absolutely delicious recipe that takes just a couple of minutes to whip up!  I love to put it on banana bread but it’s great on muffins, cupcakes, cake, and more!

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
closeup of pecan coconut glaze on a banana bread
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Pecan Coconut Glaze Recipe

This is an absolutely delicious recipe that takes just a couple of minutes to whip up!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 cup
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Ingredients  

  • ½ cup brown sugar
  • 2 tablespoons water
  • 1 teaspoon fresh lemon juice
  • 3 tablespoon butter
  • ¼ cup chopped pecans
  • ¼ cup coconut flakes

Instructions 

  • In a small saucepan mix together brown sugar, water, lemon juice, and butter
  • Bring to a simmer over medium heat
  • Allow to simmer for 90 seconds
  • Remove from heat and stir in pecans and coconut
  • While hot, spoon over (insert yummy thing here) and allow to cool completely

Notes

Change up the flavor by replacing the lemon juice with rum or rum extract or vanilla extract!
This glaze tastes amazing spooned over muffins, cupcakes, banana bread, cake and more! It's super simple to make and very versatile!
5 from 2 votes

Nutrition Information

Serving: 1cup | Calories: 962 | Carbohydrates: 115g | Protein: 3g | Fat: 59g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 336mg | Potassium: 334mg | Fiber: 4g | Sugar: 109g | Vitamin A: 1064IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Hi Holly, Just a question. I haven’t this, yet. (But I am going to!) I am very curious, though. Why the lemon? I would automatically think to make it with vanilla, so I really would love to know! Thanks!