Jamaican Banana Bread
Banana bread is a beloved staple in Jamaican households, celebrated for its rich flavor and comforting aroma. This delightful dessert has been cherished and passed down through generations, showcasing the island’s abundant banana harvests. Jamaica, once a major banana exporter, has incorporated this versatile fruit into its culinary traditions, leading to the creation of this mouth-watering Jamaican Banana Bread recipe. Ready to dive into a taste of the tropics?
Why You’ll Love This Recipe
This Jamaican Banana Bread is not only incredibly moist and flavorful but also easy to make. The addition of dark rum or apple cider gives it a unique twist, while the flaked coconut adds a delightful texture. Whether you’re a fan of classic banana bread or looking to try something new, this recipe is sure to satisfy your cravings.
Kitchen Equipment You’ll Need
- Measuring cups and spoons
- Large mixing bowl
- Electric mixer
- 9 x 5-inch loaf pan
- Wire rack
- Whisk
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
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly spoon flour into dry measuring cups and level with a knife. In a bowl, combine flour, baking soda, and salt, stirring with a whisk.
- In a large bowl, place granulated sugar and butter. Beat with a mixer at medium speed until well blended.
- Add eggs, one at a time, beating well after each addition.
- Add mashed banana, yogurt, rum, and vanilla; beat until blended.
- Add the flour mixture to the banana mixture; beat at low speed just until moist.
- Stir in 1/2 cup of coconut.
- Spoon the batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon of coconut on top.
- Bake at 350°F for 1 hour or until a wooden pick inserted in the center comes out clean.
- Cool in the pan for 10 minutes on a wire rack; then remove from the pan.
- Combine powdered sugar and lime or lemon juice, stirring with a whisk; drizzle over warm bread.
- Cool completely on a wire rack before serving.
Tips for Success
- Ensure your bananas are very ripe for maximum sweetness and flavor.
- Don’t overmix the batter to keep the bread moist and tender.
- If the top is browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Additional Tips and Variations
For a nutty twist, add a handful of chopped walnuts or pecans to the batter. You can also experiment with different flavored yogurts for a unique taste. If you prefer a non-alcoholic version, apple cider is a perfect substitute for rum.
Nutritional Highlights (Per Serving)
This banana bread is a delightful balance of flavors with approximately 250 calories per serving. It offers a burst of tropical taste with healthy fats from coconut and essential nutrients from bananas.
Frequently Asked Questions (FAQ)
Can I freeze this banana bread? Yes, you can freeze it. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour, but the texture might be denser. Consider using half whole wheat and half all-purpose flour for a lighter texture.
What can I use instead of yogurt? You can use sour cream or buttermilk as a substitute for yogurt.
Conclusion
We hope this Jamaican Banana Bread recipe brings a taste of the islands to your kitchen. It’s a simple yet flavorful treat that everyone will love. Give it a try, and don’t forget to share your experience with us. Enjoy your homemade slice of Jamaica!