Transport your taste buds to the tropics with this flavorful Jamaican Banana Bread! Packed with ripe bananas, sweetened coconut, and a splash of dark rum, this moist banana bread offers a deliciously unique twist on the classic recipe. Topped with a zesty lime glaze, it’s the perfect treat for breakfast, dessert, or a midday snack. Whether you’re a seasoned baker or a novice, this easy-to-follow recipe will bring a touch of the Caribbean to your kitchen!

Why You’ll Love This Jamaican Banana Bread :

• Tropical Flavors: Infused with dark rum, sweet coconut, and a tangy lime glaze, this banana bread is a Caribbean-inspired delight.
• Moist and Tender: The combination of ripe bananas, yogurt, and butter ensures every slice is irresistibly moist.
• Versatile Recipe: Swap the rum for apple cider or experiment with flavored yogurts to make it your own.
• Perfect for Any Occasion: Serve it as a breakfast treat, a dessert, or a thoughtful homemade gift.

Ingredients For Jamaican Banana Bread :

Dry Ingredients

• 2 cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup granulated sugar
• ¼ cup butter, softened
• 2 large eggs
• 1 ½ cups mashed ripe banana (about 3 bananas)
• ¼ cup plain low-fat yogurt (or pina colada flavored for a tropical twist!)
• 3 tablespoons dark rum (or apple cider as a substitute)
• ½ teaspoon vanilla extract

Mix-Ins & Toppings

• ½ cup flaked sweetened coconut (plus 1 tablespoon for topping)
• Cooking spray

Lime Glaze

• ½ cup powdered sugar
• 1 ½ tablespoons fresh lime or lemon juice

Essential Tools :

• 9 x 5-inch loaf pan
• Large mixing bowl
• Whisk
• Electric mixer
• Measuring cups and spoons
• Cooling rack

How to Make Jamaican Banana Bread: 

Step 1: Prep Your Ingredients

1. Preheat your oven to 350°F.
2. Lightly coat a 9 x 5-inch loaf pan with cooking spray. Set aside.

Step 2: Combine Dry Ingredients

1. In a medium mixing bowl, whisk together the flour, baking soda, and salt. This step ensures the dry ingredients are evenly distributed.

Step 3: Mix the Wet Ingredients

1. In a large bowl, cream together the granulated sugar and softened butter using an electric mixer on medium speed until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.

Step 4: Add the Bananas and Flavorings

1. Mix in the mashed bananas, yogurt, rum (or apple cider), and vanilla extract. Beat until the mixture is smooth and well combined.

Step 5: Incorporate the Dry Ingredients

1. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until combined—don’t overmix!
2. Fold in ½ cup of sweetened coconut for added texture and flavor.

Step 6: Assemble and Bake

1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
2. Sprinkle 1 tablespoon of sweetened coconut evenly over the top.
3. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Bread

1. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Make the Lime Glaze

1. In a small bowl, whisk together the powdered sugar and fresh lime or lemon juice until smooth.
2. Drizzle the glaze over the warm banana bread for a tangy, sweet finishing touch.

Tips for the Perfect Jamaican Banana Bread :

1. Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
2. Don’t Overmix: Overmixing can lead to a dense banana bread. Stir just until the ingredients are combined.
3. Check for Doneness: Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready.
4. Customize the Flavor: Try using spiced rum or adding a pinch of nutmeg for extra depth.

Jamaican Banana Bread Variations :

• Nutty Banana Bread: Add ½ cup of chopped pecans or walnuts to the batter for a crunchy twist.
• Chocolate Coconut Banana Bread: Stir in ½ cup of mini chocolate chips for a sweeter, dessert-like loaf.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Jamaican Banana Bread FAQs :

Q: Can I use a different type of yogurt?
A: Absolutely! Flavored yogurts like coconut or pineapple add a delicious tropical flair.

Q: What if I don’t have rum?
A: Apple cider or even orange juice works as a great substitute.

Q: How do I store this banana bread?
A: Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Serving, Storing, and Freezing Instructions :

• Serving: Enjoy a slice on its own or with a smear of butter for breakfast or dessert.
• Storing: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 3 days.
• Freezing: Wrap the loaf (or individual slices) in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

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Yield: 10

Jamaican Banana Bread

Print

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• - 2 cups all-purpose flour
• - ¾ teaspoon baking soda
• - ½ teaspoon salt
• - 1 cup granulated sugar
• - ¼ cup butter, softened
• - 2 large eggs
• - 1 ½ cups mashed ripe banana (about 3 bananas)
• - ¼ cup plain low-fat yogurt (or pina colada flavored!)
• - 3 tablespoons dark rum (or apple cider)
• - ½ teaspoon vanilla extract
• - ½ cup flaked sweetened coconut (plus 1 tablespoon for topping)
• - ½ cup powdered sugar
• - 1 ½ tablespoons fresh lime or lemon juice

Instructions

1. Preheat oven to 350°F and prepare a 9 x 5-inch loaf pan with cooking spray.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In another bowl, cream sugar and butter. Add eggs, bananas, yogurt, rum, and vanilla, beating until smooth.
4. Gradually mix in the dry ingredients and fold in ½ cup coconut.
5. Pour batter into the pan, sprinkle with 1 tablespoon coconut, and bake for 1 hour.
6. Cool for 10 minutes in the pan, then transfer to a wire rack.
7. Drizzle with lime glaze made by mixing powdered sugar and lime juice.

Notes

- Use overripe bananas for the best flavor.
- Store in an airtight container for up to 3 days.

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