Jamaican Banana Bread

Tropical flavors add a refreshing twist to traditional banana bread. Shredded coconut, pineapple rum and ripe bananas blend together to make Jamaican Banana Bread, a sweet delightful dessert or a special breakfast treat with soft fluffy scrambled eggs. Cut a warm slice for yourself and this tasty banana bread will transport you to the tropics.

I’ve always loved coconut. So, adding it to banana bread was a real treat. And the pineapple rum gives the bread a rich pineapple flavor. It is sweet enough to be served with some vanilla bean ice cream for a tropical dessert. If you’ve ever traveled to Jamaica, you’ll recognize the delicious local flavors in this recipe. Jamaican Banana Bread celebrates the tastes of this beautiful island.

Jamaican Banana Bread

Makes 8 servings.

For the bread:

• 2 cups of all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 cup mashed ripe banana
• 5 ounces coconut or vanilla flavor yogurt
• 3 tablespoons light pineapple rum
• 1 teaspoon vanilla extract
• 1/2 cup shredded sweetened coconut

Optional glaze:

• 1/2 cup powdered sugar
• 1 tablespoon lime juice or milk

How to make Jamaican Banana Bread?

• Combine flour, baking soda and salt in a small bowl. Set aside.
• Spray a 9 inch bread pan with cooking spray. Preheat the oven to 350 degrees.
• Using a stand mixer or an electric mixer, beat the butter and sugar together at medium speed.
• Add eggs one at a time, beating well after each egg is added.
• Add the banana, coconut yogurt, pineapple rum and vanilla. Beat until blended.
• Gradually add the flour mixture until all is combined. Stir in shredded coconut.
• Pour the batter into the prepared bread pan. Sprinkle some shredded coconut on top of the batter. Bake at 350 degrees for 55 minutes to one hour.

• Cool in the pan for 15 minutes before removing bread to cool on a wire rack.
• Whisk together the powdered sugar and lime juice in a small bowl to make glaze, if desired. Drizzle the glaze over the bread before slicing and serving. Recipe makes 8 slices.

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Jamaican Banana Bread

This sweet banana bread showcases the tropical flavors of Jamaica. Bananas, pineapple rum, coconut yogurt and lime glaze come together to make a delicious breakfast treat.

Servings: 8 slices

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Ingredients 

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 cup ripe banana, mashed
• 5 ounces yogurt, coconut or vanilla
• 3 tablespoons light pineapple rum
• 1 teaspoon vanilla extract
• 1/2 cup sweetened coconut, shredded

Instructions 

• Combine flour, baking soda and salt in a small bowl. Set aside.
• Spray a 9 inch bread pan with cooking spray. Preheat the oven to 350 degrees.
• Using a stand mixer or an electric mixer, beat the butter and sugar together at medium speed.
• Add eggs one at a time, beating well after each egg is added.
• Add the banana, coconut yogurt, pineapple rum and vanilla. Beat until blended.
• Gradually add the flour mixture until all is combined. Stir in shredded coconut.
  
• Pour the batter into the prepared bread pan. Sprinkle some shredded coconut on top of the batter. Bake at 350 degrees for 55 minutes to one hour.
  
• Cool in the pan for 15 minutes before removing bread to cool on a wire rack.
  
• Whisk together the powdered sugar and lime juice in a small bowl to make glaze, if desired. Drizzle the glaze over the bread before slicing and serving. Recipe makes 8 slices.
  

Equipment

• 1 9×5 inch loaf pan

Nutrition

Calories: 338kcalCarbohydrates: 59gProtein: 6gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 58mgSodium: 323mgPotassium: 199mgFiber: 2gSugar: 31gVitamin A: 272IUVitamin C: 3mgCalcium: 36mgIron: 2mg