A few interesting ingredients take this Jamaican Banana Bread to a tropical place from which you will not want to return. Banana bread with an island twist.
This isn’t your ordinary banana bread – it’s infused with the vibrant flavors of the Caribbean, featuring a delightful blend of ripe bananas, toasted coconut, and a hint of rum. With its moist and tender texture, this tropical twist on a classic favorite will transport you to a sun-soaked beach with each delicious bite. Prepare to be captivated by the exotic aroma and irresistible taste of this Jamaican-inspired treat. Get ready to embark on a culinary adventure that will leave your taste buds begging for more. Join us as we share the secrets to creating this delectable island delight. Get ready to savor a slice of paradise!
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
Instructions
- Preheat oven to 350°F (180°С).
- 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°F (180°С).
- 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.
Nutrition Information
Yield 6
Serving Size 1 slice
Amount Per Serving
Calories 526
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Unsaturated Fat 4g
Cholesterol 83mg
Sodium 451mg
Carbohydrates 95g Fiber 3g
Sugar 56g
Protein 8g
Get ready to savor the flavors of the tropics with this delightful Jamaican Banana Bread. With its moist texture, delicious coconut, and a hint of rum, this recipe is sure to become a favorite. Enjoy a slice of paradise with every bite!
Delicious! My first time using this recipe and will definitely do it again. I followed directions and measurements, changing nothing and it was perfect. Next time I will probably add nuts only because my husband asked for them. Recipe doesn’t need them in my opinion.
This was excellent! I would definitely make again!
I used Grand Mariner instead of rum, I also used a tablespoon in the frosting, along with orange juice!
I used 1 cup finely ground almonds in place of one cup of flour!…..it worked really well with this recipe!
Will definitely pass this recipe on and will use again!
Made this exactly as written. I will never make “regular” banana bread again! This recipe is the bomb!!!
Perfectly said. I agree wholeheartedly!
I was tired if plain old banana bread. I tried this recipe and it was excellent. I added tart cherries for extra flavor. Yum!
Yum! A wonderful recipe that changes up regular banana bread! I added toasted pecans in my trial batch and didn’t regret. This recipe would be great for a tropical brunch! Thanks for sharing!
Can I make this in a Bundt pan by doing 1 1/2 recipes for a potluck dinner?
I would like to see alternatives to use in place of the alcoholic ingredients added to recipes which require alcoholic.
It says right in the recipe you can use rum OR apple cider😉
Recipe calls for rum OR apple cider 🙂
Oh my! Oh my! I was whisked away to a beautiful place just reading this recipe. I can only imagine actually eating this. Tomorrow can not come quickly enough for me to prepare it.
Could you make this recipe into cupcakes?
Can I possibly bake this in an air fryer and if so do you have an idea how long I should bake it? Recipe sounds really delicious, can’t wait to try!!
This is delicious!! This will be my go to recipe for banana bread. I added walnuts but other than that followed the recipe. It is so good with the glaze, don’t forget the glaze. So good!!
I have been making this Cooking Light recipe for years.
I made this Bread Bread x6 loafs for my church refreshments after service.Everybody loved it. People wanted the recipe and came back for seconds till it was gone!! I highly recommend this recipe!!!
I found this recipe about a year ago. I’m a former coffee/cafe owner with a strong background in baking. In my option this is the best banana bread I have ever baked in my career. Follow the recipe and you won’t be disappointed.
AGREE! Definitely the best banana bread ever! I did use yogurt and walnuts!
One of the best banana breads I’ve ever made. I did replace the yogurt with sour cream. It was delicious!
This was absolutely delish! I had an extra banana so I threw it in there, and added just a bit more flour so that would even out the liquid. It is a wonderful twist to the traditional banana bread recipes. Thank YOU!
Can I substitute sour cream for the yogurt?
Yes
I Definitely Must Try.
Can you substitute the yogurt for sour cream?
Yes
I have made this so many times!!
Everyone loves it. I’m making it again today for my friends!!!!
I made this recipe a few times adding walnuts. So delicious.
Delicious! Loved this recipe, and so easy to make. Here are my substitutions:
Instead of coconut i used chopped walnuts and dark chocolate chips (1/2 cup). Instead of white sugar i used 1 cup of dark brown sugar.I did not use any apple cider vinegar. I used Pina Colada yogurt. It came out delicious and very dense (how i like my banana breads). I will definitely try this recipe again. It rose quite a lot, and looked beautiful. Did not have the time to prepare the glaze, because the banana bread was eaten very quickly by my family. Served 8 large slices.
I need to substitute something for the coconut. Can you suggest something? I was thinking of crushed pinapple.
I love banana bread, I’ve used several recipes over the years, all were good. But, this is by far the best I’ve made, because I never thought of a glaze on it, I’ve made this twice in 3 weeks, because we are eating it as fast as it comes out the oven
I just finish making it and it is in the oven right now. I use Pina colada cram of coconut instead of yogurt. I bought these mini bread loaf pans, so I made mini banana bread. The mix tasted great so I know my banana bread will taste great too. They are out and looking good and tasting great. This is my go to recipe for banana bread now
This is such a fun spin on banana bread! It has so much flavor. I made it dairy free, I used dairy free butter and dairy free yogurt in it and it was amazing. I was worried the df yogurt wasn’t going to work as good but it was perfect.