“I’ve been making this at least once a week for the past month!”
This Jamaican banana bread is a moist and flavorful treat with a delightful tropical twist. The combination of ripe bananas, coconut, and a hint of rum (or apple cider) creates a truly authentic Caribbean flavor.
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Ingredients:
Dry Ingredients:
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| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 3/4 teaspoon |
| Salt | 1/2 teaspoon |
Wet Ingredients:
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| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 cup |
| Butter, softened | 1/4 cup |
| Eggs | 2 large |
| Mashed ripe banana | 1 1/2 cups |
| Plain low-fat yogurt | 1/4 cup |
| Dark rum or apple cider | 3 tablespoons |
| Vanilla extract | 1/2 teaspoon |
Additional Ingredients:
| Ingredient | Quantity |
|---|---|
| Flaked sweetened coconut | 1/2 cup + 1 tablespoon |
| Cooking spray | As needed |
Glaze:
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 1/2 cup |
| Fresh lime or lemon juice | 1 1/2 tablespoons |
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Combine dry ingredients: Whisk flour, baking soda, and salt in a medium bowl.
- Cream wet ingredients: Beat sugar and butter until creamy. Beat in eggs one at a time. Stir in mashed banana, yogurt, rum (or apple cider), and vanilla.
- Combine wet and dry: Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in coconut.
- Bake: Pour batter into prepared loaf pan. Sprinkle with remaining coconut. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Whisk powdered sugar and lime (or lemon) juice for glaze. Drizzle over cooled bread.
