Jamaican Banana Bread recipe

Jamaican Banana Bread brings a delicious island twist to the classic comfort food we all know and love. This tropical version uses ripe bananas and unexpected flavors like dark rum and coconut, offering a delightful combination of moistness and richness.

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Imagine biting into a slice of banana bread that’s been elevated with a touch of rum, a sprinkle of sweetened coconut, and a hint of lime glaze on top. The depth of flavor in this Jamaican Banana Bread will make it a new favorite for breakfast or dessert.

Whether you’re looking to impress guests or simply want to treat yourself, this recipe is the perfect way to enjoy the flavors of the Caribbean right at home.

Essential Ingredients for Jamaican Banana Bread

• Ripe Bananas – The star ingredient, providing natural sweetness and moisture.
• Dark Rum or Apple Cider – Adds depth and warmth, enhancing the tropical flavor profile.
• Sweetened Flaked Coconut – Offers texture and a hint of tropical sweetness in every bite.
• Fresh Lime or Lemon Juice – Gives the glaze a refreshing tang, balancing the sweetness.
• Plain Yogurt (or Piña Colada Flavored!) – Ensures a moist, tender crumb and adds a subtle tanginess.

Steps to Bake Your Tropical Delight

1. Preheat your oven to 350°F and prepare a 9 x 5-inch loaf pan with cooking spray.
2. Whisk together flour, baking soda, and salt in a bowl.
3. Beat sugar and softened butter until light and fluffy. Incorporate eggs one at a time.
4. Blend in the mashed bananas, yogurt, rum (or cider), and vanilla until smooth.
5. Gradually fold in the dry ingredients, mixing just until moistened. Stir in the coconut.
6. Pour the batter into the prepared pan, sprinkle with additional coconut, and bake for 1 hour or until a toothpick comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
8. Mix powdered sugar with fresh lime or lemon juice and drizzle over the warm bread. Allow it to cool completely before slicing.

Tips for the Perfect Jamaican Banana Bread

• Use very ripe bananas for maximum flavor and natural sweetness.
• For a non-alcoholic version, substitute dark rum with apple cider or even orange juice.
• Toast the coconut before adding it to the batter for an extra layer of nutty flavor.
• Keep an eye on the bread during the last 10 minutes of baking to avoid over-browning.

Fun Variations to Try

• Add Nuts – Stir in chopped walnuts or pecans for a crunchy contrast.
• Chocolate Lover’s Twist – Incorporate chocolate chips into the batter for an indulgent touch.
• Tropical Fruit Medley – Mix in dried pineapple or mango pieces for an extra fruity burst.
• Coconut Glaze – Swap out the lime juice for coconut milk in the glaze for added creaminess.

Storing Your Jamaican Banana Bread

To keep your banana bread moist and flavorful, wrap it tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you’d like to freeze it, wrap slices individually in plastic wrap and place them in a freezer-safe bag; they’ll stay fresh for up to three months. Reheat in the oven or microwave to enjoy that freshly baked taste.

Jamaican Banana Bread Recipe

A delicious twist on traditional banana bread, this recipe incorporates a tropical flair with unique ingredients that will transport your taste buds to the Caribbean.

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Keyword: Jamaican Banana Bread Recipe

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6

Ingredients

• 2 cups all-purpose flour
• 1/2 cup flaked sweetened coconut
• 1/4 cup butter softened
• 1 1/2 cups mashed ripe banana about 3 bananas
• 3/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 cup plain low-fat yogurt or pina colada flavored
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 3 tablespoons dark rum or apple cider
• Cooking spray
• 1 tablespoon flaked sweetened coconut for topping
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice

Instructions

• Preheat your oven to 350°F (175°C). Lightly grease a 9 x 5-inch loaf pan with cooking spray.
• Measure the flour by spooning it into measuring cups and leveling with a knife. In a medium bowl, whisk together the flour, baking soda, and salt.
• In a large mixing bowl, beat the granulated sugar and softened butter using a mixer on medium speed until the mixture becomes light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition.
• Incorporate the mashed banana, yogurt, rum (or apple cider), and vanilla extract into the butter mixture, blending well. Gradually add the flour mixture and continue mixing at low speed until just combined and moistened. Fold in 1/2 cup of the flaked coconut.
• Pour the batter into the prepared loaf pan, then sprinkle 1 tablespoon of the remaining flaked coconut evenly over the top.
• Bake in the preheated oven for approximately 1 hour, or until a wooden toothpick inserted into the center comes out clean. Allow the bread to cool in the pan on a wire rack for 10 minutes before removing it from the pan.
• In a small bowl, mix the powdered sugar with the lime or lemon juice, whisking until smooth. Drizzle this glaze over the warm bread. Let it cool completely on the wire rack before serving.