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Jamaican Banana Bread

Recipe for Jamaican Banana Bread - A few interesting ingredients take this banana bread to a tropical place from which you will not want to return. Banana bread with an island twist.

Recipe for Jamaican Banana Bread – A few interesting ingredients take this banana bread to a tropical place from which you will not want to return. Banana bread with an island twist.

Jamaican Banana Bread
Rate this recipe
38 ratings
Jamaican Banana Bread
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour, 15 minutes

A few interesting ingredients take this banana bread to a tropical place from which you will not want to return. Banana bread with an island twist.

Yield: 6 servings
Ingredients
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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
  • 1/2 cup flaked sweetened coconut
  • Cooking spray
  • 1 tablespoon flaked sweetened coconut
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons fresh lime or lemon juice
Instructions
  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
  3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.
  4. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
  5. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
  6. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

This is a good recipe. I usually like to read the comments to see the outcome of the product- but since there wasnt any- thought i’d be the first. VERY tasty!! I made them into muffins and got 12 out of a standard pan- didnt have rum so i used buttershots instead. Also added a pecan strusel on top and left off the powdered sugar glaze. Am def making these again and want to add some crushed pineapple next time. I also added a tablespoon of cinnamon for a bit of spice. YUM!!!

I made this bread and it is delicious. It is moist and full of flavor. Only changes were I toasted the coconut I put in the batter, not the ones on top, and the rum I had was a cinnamon flavored one. I had to bake it a little longer to get the center cooked as it really puffed up. My husband loves it too. We have 2 slices left which I am sure will disappear tonight. I had bananas that were over ripe and was looking for a banana bread recipe without nuts as I had none. This is the perfect recipe because it is really tasty and I had all the ingredients on hand. I will definitely make again.

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Nutrition Information Compiled From VeryWell.com
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