Absolutely! Here’s a moist, flavorful recipe for Jamaican Banana Bread, which adds a tropical twist to the classic with warm spices, rum, and sometimes even coconut or pineapple. It’s rich, aromatic, and perfect for breakfast or dessert.
🇯🇲 Jamaican Banana Bread
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice (optional, but authentic)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1 tsp vanilla extract
- 1–2 tbsp dark rum (optional but traditional)
- 1/2 cup crushed pineapple (drained, optional for extra moisture)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup shredded coconut (optional, for tropical flair)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
- Cream butter and sugar: In a large mixing bowl, beat the butter and brown sugar until light and fluffy.
- Add eggs and bananas: Beat in the eggs one at a time. Then mix in the mashed bananas, vanilla, and rum.
- Add pineapple and mix-ins: Stir in the crushed pineapple, coconut, and nuts if using.
- Combine wet and dry: Gradually add the dry ingredients to the banana mixture, stirring just until combined. Do not overmix.
- Bake: Pour batter into prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Tips:
- Enjoy warm with butter or a drizzle of honey.
- Tastes even better the next day after flavors meld.
- Great with coffee or tea — or a splash of rum-spiked whipped cream if you’re feeling fancy.
Would you like a printable version or a lighter/vegan variation of this recipe?