Jamaican Banana Bread

 

 Ingredients

For the Bread:

• 2 cups all-purpose flour

• ¾ tsp baking soda

• ½ tsp salt

• 1 cup granulated sugar

• ¼ cup butter, softened

• 2 large eggs

• 1½ cups mashed ripe bananas (about 3 bananas)

• ¼ cup plain low-fat yogurt (or try piña colada flavor!)

• 3 tbsp dark rum or apple cider

• ½ tsp vanilla extract

• ½ cup sweetened shredded coconut

• 1 tbsp extra coconut (for topping)

• Cooking spray (for greasing the pan)

For the Glaze:

• ½ cup powdered sugar

• 1½ tbsp fresh lime or lemon juice

 Instructions

1. Preheat & prep
   Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick cooking spray.

2. Mix the dry ingredients
   In a bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream butter & sugar
   In a large mixing bowl, beat the softened butter with the sugar on medium speed until light and fluffy.

4. Add eggs and wet ingredients
   Add eggs one at a time, mixing well after each addition. Then, mix in the mashed bananas, yogurt, rum (or cider), and vanilla extract until blended.

5. Combine dry & wet
   Slowly add the dry ingredients to the wet mixture. Mix on low speed just until combined. Fold in ½ cup shredded coconut.

6. Bake
   Pour batter into the prepared loaf pan. Sprinkle 1 tablespoon of coconut over the top.
   Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean.

7. Cool & glaze
   Let the bread cool in the pan for 10 minutes, then remove and place on a wire rack. While still warm, whisk together powdered sugar and lime juice. Drizzle over the top.

8. Serve
   Let cool completely. Slice and enjoy the island flavor in every bite!

 Pro Tips

• For a stronger tropical taste, use piña colada yogurt and dark Jamaican rum.

• You can add chopped macadamia nuts or crushed pineapple for texture.

• Make it gluten-free by using 1:1 gluten-free flour blend.