Category : Dessert/Breakfast
Cuisine : Jamaican
Prep Time : 15 minutes
Cook Time : 50 minutes
Total Time : 1 hour 5 minutes
Servings : 10 slices
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
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime or lemon juice
Directions:
- Preheat the oven to 350°F (175°C).
- 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 mashed banana, yogurt, rum, and vanilla extract to the bowl; beat until blended.
- Add the flour mixture to the wet ingredients; beat at low speed just until moistened. Stir in 1/2 cup coconut.
- Spoon the batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
- Bake at 350°F for 1 hour or until a wooden pick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes on a wire rack; then remove from the pan and cool completely on a wire rack.
- In a small bowl, combine powdered sugar and fresh lime or lemon juice, stirring with a whisk until smooth.
- Drizzle the glaze over the warm bread. Allow the glaze to set before slicing and serving.
- Enjoy your delicious Jamaican Banana Bread!
Notes:
- Jamaican Banana Bread is a delightful twist on the classic banana bread recipe, incorporating tropical flavors like coconut and rum for a unique and flavorful treat.
- Make sure to use ripe bananas for the best flavor and texture in the bread. The riper the bananas, the sweeter and more flavorful the bread will be.
- Using plain low-fat yogurt adds moisture to the bread while keeping it light and tender. For an extra tropical twist, consider using pina colada flavored yogurt instead.
- The addition of dark rum adds depth of flavor to the bread, but if you prefer, you can substitute apple cider for a non-alcoholic option.
- Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely. This helps prevent the bread from sticking to the pan and allows it to set properly.
- The tangy citrus glaze adds a sweet and zesty finish to the bread. Make sure the bread is still warm when you drizzle the glaze over the top so it can soak into the bread slightly.
- Let the glaze set before slicing and serving the bread to ensure a clean and neat presentation. Enjoy slices of this delicious Jamaican Banana Bread with a cup of tea or coffee for a delightful snack or breakfast treat!
- To store Jamaican Banana Bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 2 days. If you need to store it for longer, refrigerate it for up to 1 week.