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Jamaican Banana Bread

Irresistibly Moist Jamaican Banana Bread with Coconut Twist

This Jamaican Banana Bread features tropical flavors of coconut and rum, creating a moist and sweet dessert ideal for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: DESSERTS
Cuisine: Jamaican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour A key base that gives structure to the cake.
  • 0.75 teaspoon baking soda This will help the cake rise beautifully.
  • 0.5 teaspoon salt Enhances the flavors and balances the sweetness.
  • 1 cup granulated sugar Adds sweetness; you can reduce it slightly for a less sweet cake.
  • 0.25 cup butter, softened Helps create a rich and moist texture.
  • 2 large eggs Binds the ingredients together and adds moisture.
  • 1.5 cups mashed ripe banana Contributes to the cake’s sweetness and flavor.
  • 0.25 cup plain low-fat yogurt Keeps the cake incredibly moist and tender.
  • 3 tablespoons dark rum or apple cider Adds depth; use rum for a more flavorful kick.
  • 0.5 teaspoon vanilla extract Enhances the overall flavor profile.
  • 0.5 cup flaked sweetened coconut Gives a delightful tropical twist.
For the Icing
  • 0.5 cup powdered sugar Sweetens the icing for a perfect finish.
  • 1.5 tablespoons fresh lime or lemon juice Provides a zesty flavor to balance the sweetness.
  • 1 tablespoon flaked sweetened coconut For garnishing, adding extra coconut flavor.
For Preparation
  • cooking spray Ensure easy removal of your cake from the pan.

Equipment

  • 9x5-inch baking pan
  • mixing bowl
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch baking pan by spraying it with cooking spray.
  2. Mix in a bowl the all-purpose flour, baking soda, and salt to create a dry mixture.
  3. Cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs, mashed bananas, yogurt, dark rum or apple cider, and vanilla extract until well combined.
  5. Combine the dry ingredients into the wet ingredients gradually, stirring gently.
  6. Fold in the flaked sweetened coconut with a spatula.
  7. Pour the batter into the prepared baking pan, spreading it evenly.
  8. Bake for 50-60 minutes, or until a toothpick comes out clean.
  9. Cool the cake in the pan for about 10 minutes before transferring it to a wire rack.
  10. Mix the powdered sugar and lime (or lemon) juice together to create icing, then spread it over the cooled cake.
  11. Garnish with additional flaked coconut on top, if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 150IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Optional: Serve with a scoop of vanilla ice cream for an irresistible dessert experience.

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