With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan (a 1.5-litre (6-cup) capacity pan) and line with a strip of parchment paper, letting it hang over both sides.
In a bowl, combine flour, baking powder and baking soda. Set aside.
In another bowl, combine bananas, coconut milk and lime juice. Set aside.
In a third bowl, cream butter and sugar with an electric mixer. Add egg and vanilla and beat until smooth. At low speed, add dry ingredients alternately with banana mixture.
Pour into the loaf pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
Let cool on a wire rack before removing from the pan and slicing.
You won’t taste coconut milk in this recipe. We use it because it creates a softer crust. Once a coconut milk can is open, you can freeze leftovers. If you don’t have it on hand, replace coconut milk and lime juice with 125 ml (½ cup) of sour cream.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.