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!

Don’t forget to Pin this Pecan Coconut Glaze Recipe (just click the photo)!

closeup of pecan coconut glaze on a banana bread
5 from 2 votes↑ Click stars to rate now!
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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


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


  • 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


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

Be sure to add any extra tips you have in the comments below!


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  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!