Jamaican Banana Bread
Banana bread is a beloved treat around the world, but adding a tropical twist makes it even more special. Enter Jamaican Banana Bread—a moist, flavorful variation that combines the familiar comfort of traditional banana bread with bold, vibrant flavors inspired by the Caribbean. This recipe not only showcases the rich sweetness of ripe bananas but also elevates it with toasted coconut, zesty lime, and a splash of rum for a truly unique experience.
Imagine the warmth of the Caribbean sun as you take your first bite of this fragrant loaf. The bananas provide a natural sweetness and keep the bread incredibly soft, while the coconut adds a satisfying texture and depth of flavor. The lime zest brightens everything with a hint of citrus, balancing out the richness of the butter and yogurt. And of course, the rum—an iconic element of Jamaican cuisine—brings a subtle, indulgent note that makes this bread unforgettable.
Perfect for breakfast, a mid-afternoon snack, or even dessert, this banana bread pairs wonderfully with a cup of coffee, tea, or a tropical smoothie. It’s the kind of recipe that can be shared with friends and family, and it works equally well for special occasions or a casual treat. You can also customize the recipe by adding nuts, chocolate chips, or dried fruits if you’re feeling adventurous.
Ingredients:
- ¼ cup melted butter
- 2 large eggs
- ¼ tsp baking soda
- 1 cup sugar
- ½ tsp salt
- 1½ cups mashed bananas (about 3 large bananas)
- ⅓ tsp vanilla extract
- ¼ cup plain yogurt
- 100 grams toasted coconut
- 3 tbsp Bacardi Black Rum
For the Glaze:
- ¾ cup powdered sugar
- Zest of 4 tbsp lime
- ½ tbsp Bacardi Black Rum
- ½ cup toasted coconut
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan with non-stick spray.
- In a medium bowl, whisk together the dry ingredients: baking soda and salt. Set aside.
- In a separate bowl, cream together the melted butter and sugar. Add the eggs one at a time, beating well after each addition.
- Stir in the mashed bananas, yogurt, rum, and vanilla extract until well combined.
- Gradually add the dry ingredients to the banana mixture, mixing until just combined.
- Gently fold in ½ cup of toasted coconut.
- Pour the batter into the prepared loaf pan.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Glaze:
- In a small bowl, mix together powdered sugar, lime zest, and rum.
- Drizzle the glaze over the cooled banana bread.
- Sprinkle the remaining toasted coconut and a bit more lime zest on top.
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