Jamaican Banana Bread is a delightful twist on the classic favorite, infused with tropical flavors like coconut and rum. This recipe combines moist banana bread with the richness of coconut flakes and a hint of rum or apple cider, creating a unique and flavorful treat that’s perfect for any occasion.
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/4 cup plain low-fat yogurt (or pina colada flavored!!)
- 3 tablespoons dark rum OR apple cider
- 1/2 teaspoon vanilla extract
- Additions:
- 1/2 cup flaked sweetened coconut
- Cooking spray
- 1 tablespoon flaked sweetened coconut (for garnish)
- Glaze:
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime or lemon juice
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat together the granulated sugar and softened butter until creamy and well combined.
- Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas, yogurt, rum (or apple cider), and vanilla extract until smooth.
- Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients, mixing just until incorporated. Be careful not to overmix. Fold in the flaked coconut.
- Baking: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the top with the remaining tablespoon of flaked coconut.
- Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling and Glazing: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Meanwhile, prepare the glaze by whisking together the powdered sugar and lime or lemon juice until smooth.
- Glaze the Bread: Drizzle the glaze over the cooled banana bread. Allow the glaze to set for about 15 minutes before slicing and serving.
Cook’s Notes and Tips
- Ripeness of Bananas: Use ripe bananas with brown spots for the best flavor and sweetness.
- Variations:
- Nutty Option: Add chopped nuts like walnuts or pecans for added texture.
- Chocolate Twist: Fold in 1/2 cup of chocolate chips or chunks into the batter for a chocolatey variation.
- Storage: Store leftover banana bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 1 week. It also freezes well—wrap tightly and store for up to 3 months.
Frequently Asked Questions (FAQs)
Can I omit the rum? Yes, you can substitute dark rum with apple cider or simply omit it for a delicious non-alcoholic version.
Can I freeze Jamaican Banana Bread? Yes, you can freeze this banana bread for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing. Thaw overnight in the refrigerator before serving.
What does the yogurt do in this recipe? Yogurt adds moisture and a slight tang to the banana bread, enhancing its texture and flavor.
Nutritional Information
Per Serving (1 slice):
- Calories: 280kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 220mg
- Total Carbohydrate: 47g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 4g
Enjoy the delightful flavors of the Caribbean with this Jamaican Banana Bread recipe. Perfectly moist, with a hint of coconut and rum, it’s a treat that will transport your taste buds to a tropical paradise. Whether shared with friends over brunch or enjoyed as a sweet snack, this banana bread is sure to become a favorite in your kitchen.
Give this recipe a try and savor the exotic flavors of Jamaica in every bite!
