Jamaican Banana Bread - Recipes Website

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:

Use overripe bananas – The riper, the better! Bananas with brown spots are the sweetest and give your bread the best flavor.
Toast the coconut – Toasting brings out a nutty, rich flavor. Don’t skip this step for maximum taste!
Don’t overmix – Gently fold in the dry ingredients to keep the bread tender and moist.
Add extra flavor – For a more tropical taste, try adding a pinch of cinnamon or nutmeg to the batter.
Glaze when cooled – Let the bread cool completely before adding the glaze to prevent it from soaking in too quickly.