This EASY Jamaican Banana Bread is one of my favorite banana bread variations. It’s definitely got a tropical flair, thanks to the sweetened coconut. It’s sweet enough to be served with some vanilla bean ice cream for a tropical dessert. Serve and watch the happy faces!
Just take a break from your everyday routine and imagine you are on an island, while enjoying this mouth-watering slice of Jamaican Banana Bread with rum.
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Ingredients
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2 cups all-purpose flour
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3/4 teaspoon baking soda
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1/2 teaspoon salt
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1 cup granulated sugar
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1/4 cup butter, softened
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2 large eggs
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1 1/2 cups mashed ripe banana (about 3 bananas)
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1/4 cup plain low-fat yogurt (or pina colada flavored!!)
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3 tablespoons dark rum OR apple cider
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1/2 teaspoon vanilla extract
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1/2 cup flaked sweetened coconut
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Cooking spray
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1 tablespoon flaked sweetened coconut
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1/2 cup powdered sugar
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1 1/2 tablespoons fresh lime or lemon juice
Instructions
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.
- Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
- Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
- Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
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