Banana bread is a cherished Jamaican dessert, deeply rooted in the island’s culinary heritage. With Jamaica’s rich history of banana cultivation, this recipe has been perfected over generations, offering a delightful blend of tropical flavors and spices. Whether you’re looking for a moist banana bread recipe, a Caribbean dessert, or a traditional Jamaican treat, this easy-to-follow guide will help you create a mouth-watering masterpiece.
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/4 cup plain low-fat yogurt (or pina colada flavored)
- 3 tablespoons dark rum OR apple cider
- 1/2 teaspoon vanilla extract
- 1/2 cup flaked sweetened coconut
- Cooking spray
- 1 tablespoon flaked sweetened coconut (for topping)
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime or lemon juice
Preparation
Preheat your oven to 350°F (175°C). Lightly spoon flour into dry measuring cups and level with a knife. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream together the granulated sugar and softened butter until well blended. Add the eggs one at a time, beating well after each addition. Incorporate the mashed bananas, yogurt, rum (or apple cider), and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until moist. Fold in 1/2 cup of flaked sweetened coconut. Pour the batter into a 9×5-inch loaf pan coated with cooking spray and sprinkle with 1 tablespoon of coconut. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Meanwhile, prepare the glaze by mixing powdered sugar with fresh lime or lemon juice. Drizzle the glaze over the warm bread and let it cool completely before serving. Enjoy this authentic Jamaican banana bread as a perfect breakfast, snack, or dessert!
