Jamaican Banana Bread

Tropical flavors add a refreshing twist to traditional banana bread. Shredded coconut, pineapple rum and ripe bananas blend together to make Jamaican Banana Bread, a sweet delightful dessert or a special breakfast treat with soft fluffy scrambled eggs. Cut a warm slice for yourself and this tasty banana bread will transport you to the tropics.

I’ve always loved coconut. So, adding it to banana bread was a real treat. Jamaican Banana Bread celebrates the tastes of the island. And the pineapple rum gives the bread a rich pineapple flavor. It is sweet enough to be served with some vanilla bean ice cream for a tropical dessert.

Jamaican Banana Bread

Makes 8 servings.

For the bread:

• 2 cups of all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 cup mashed ripe banana
• 5 ounces coconut or vanilla flavor yogurt
• 3 tablespoons light pineapple rum
• 1 teaspoon vanilla extract
• 1/2 cup shredded sweetened coconut

Optional glaze:

• 1/2 cup powdered sugar
• 1 tablespoon lime juice or milk

How to make Jamaican Banana Bread?

• Combine flour, baking soda and salt in a small bowl. Set aside.
• Spray a 9 inch bread pan with cooking spray. Preheat the oven to 350 degrees.
• Using a stand mixer or an electric mixer, beat the butter and sugar together at medium speed.
• Add eggs one at a time, beating well after each egg is added.
• Add the banana, coconut yogurt, pineapple rum and vanilla. Beat until blended.
• Gradually add the flour mixture until all is combined. Stir in shredded coconut.
• Pour the batter into the prepared bread pan. Sprinkle some shredded coconut on top of the batter. Bake at 350 degrees for 55 minutes to one hour.

• Cool in the pan for 15 minutes before removing bread to cool on a wire rack.
• Whisk together the powdered sugar and lime juice in a small bowl to make glaze, if desired. Drizzle the glaze over the bread before slicing and serving. Recipe makes 8 slices.

Print Recipe

Jamaican Banana Bread

This sweet banana bread showcases the tropical flavors of Jamaica. Bananas, pineapple rum, coconut yogurt and lime glaze come together to make a delicious breakfast treat.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Breakfast

Cuisine: Jamaican

Keyword: Banana Bread recipe, Jamaican Banana Bread

Servings: 8 slices

Ingredients

• 2 cups of all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter softened
• 1 cup sugar
• 2 eggs
• 1 1/2 cup mashed ripe banana
• 5 ounces coconut or vanilla flavor yogurt
• 3 tablespoons light pineapple rum
• 1 teaspoon vanilla extract
• 1/2 cup shredded sweetened coconut

Instructions

• Combine flour, baking soda and salt in a small bowl. Set aside.
• Spray a 9 inch bread pan with cooking spray. Preheat the oven to 350 degrees.
• Using a stand mixer or an electric mixer, beat the butter and sugar together at medium speed.
• Add eggs one at a time, beating well after each egg is added.
• Add the banana, coconut yogurt, pineapple rum and vanilla. Beat until blended.
• Gradually add the flour mixture until all is combined. Stir in shredded coconut.
  
• Pour the batter into the prepared bread pan. Sprinkle some shredded coconut on top of the batter. Bake at 350 degrees for 55 minutes to one hour.
  
• Cool in the pan for 15 minutes before removing bread to cool on a wire rack.
  
• Whisk together the powdered sugar and lime juice in a small bowl to make glaze, if desired. Drizzle the glaze over the bread before slicing and serving. Recipe makes 8 slices.