“I’ve been making this at least once a week for the past month!”

This Jamaican Banana Bread is a moist, flavorful twist on the classic, featuring the tropical sweetness of flaked coconut and a hint of dark rum (or apple cider) for added depth. A bright citrus glaze finishes the loaf, making it an irresistible treat for breakfast or dessert.

Ingredients:

Dry Ingredients:

Ingredient	Quantity
All-purpose flour	2 cups
Baking soda	$4 3$ teaspoon
Salt	$2 1$ teaspoon

Wet Ingredients:

Ingredient	Quantity
Granulated sugar	1 cup
Butter, softened	$4 1$ cup
Eggs, large	2
Mashed ripe banana	$1 2 1$ cups
Plain low-fat yogurt	$4 1$ cup
Dark rum or apple cider	3 tablespoons
Vanilla extract	$2 1$ teaspoon

Additional Ingredients:

Ingredient	Quantity
Flaked sweetened coconut	$2 1$ cup + 1 tablespoon
Cooking spray	As needed

For the Glaze:

Ingredient	Quantity
Powdered sugar	$2 1$ cup
Fresh lime or lemon juice	$1 2 1$ tablespoons

How To Make Jamaican Banana Bread:

Step 1: Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan (with cooking spray or butter/flour).
Step 2: Combine Dry Ingredients: Whisk flour, baking soda, and salt in a medium bowl.
Step 3: Cream Wet Ingredients: In a large bowl, beat sugar and softened butter until creamy. Beat in the eggs one at a time. Stir in the mashed banana, yogurt, rum (or apple cider), and vanilla extract.
Step 4: Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in $2 1$ cup of the flaked coconut.
Step 5: Bake: Pour the batter into the prepared loaf pan. Sprinkle the top with the remaining 1 tablespoon of coconut. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Glaze: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Whisk the powdered sugar and lime (or lemon) juice for the glaze. Drizzle the glaze over the completely cooled bread.