Jamaican Banana Bread is a flavorful twist on the classic banana bread, featuring warm spices like cinnamon and nutmeg, along with a splash of dark rum for a tropical kick. This moist, tender bread is infused with the sweet, rich flavors of ripe bananas and coconut, making it the perfect treat for breakfast, dessert, or as a snack. With its Caribbean-inspired flavors, this banana bread brings a little taste of the islands to your kitchen, offering a delicious way to use up overripe bananas while adding an exotic flair to a beloved recipe.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp dark rum (optional)
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix the wet ingredients: In a large bowl, whisk together the mashed bananas, melted butter, and sugar. Add the eggs, vanilla extract, and dark rum (if using), and mix until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Mix the batter: Gradually add the dry ingredients to the banana mixture, stirring until just combined. Fold in the shredded coconut and chopped nuts, if desired.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
This Jamaican Banana Bread is moist, flavorful, and packed with tropical spices and a hint of rum, making it a perfect twist on a classic favorite!
