Tropical Jamaican Banana Bread
This Tropical Jamaican Banana Bread is a moist banana loaf made with ripe bananas, dark rum, yogurt, coconut, vanilla, and a sweet lime glaze.
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Servings: 8
Ingredients
For the Banana Bread
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup raw or turbinado sugar
- 1/4 cup butter melted
- 2 large eggs room temperature
- 1 1/2 cups mashed ripe banana
- 1/4 cup plain low-fat yogurt
- 3 tbsp dark rum
- 1/2 tsp vanilla extract
- 1/2 cup sweetened flaked coconut
- 1 tbsp sweetened flaked coconut for topping
For the Lime Glaze
- 1/2 cup powdered sugar
- 1 1/2 tbsp freshly squeezed lime juice
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine the all-purpose flour, baking soda, and salt.
- Stir the dry ingredients until evenly combined, then set aside.
- In a large mixing bowl, combine the raw or turbinado sugar and melted butter.
- Using an electric mixer, beat the sugar and butter until combined.
- Add the eggs one at a time, beating well after each addition.
- Add the mashed ripe banana, plain low-fat yogurt, dark rum, and vanilla extract to the wet mixture.
- Beat until the ingredients are fully incorporated.
- Add the dry ingredients to the wet ingredients.
- Mix on low speed until just combined. Do not overmix the batter.
- Using a rubber spatula, gently fold in 1/2 cup of sweetened flaked coconut.
- Grease a 9x5-inch loaf pan with non-stick cooking spray.
- Line the loaf pan with parchment paper, leaving excess parchment hanging over two sides to assist with removal after baking.
- Transfer the banana bread batter to the prepared loaf pan.
- Smooth the top of the batter evenly.
- Sprinkle the remaining 1 tbsp of sweetened flaked coconut over the top.
- Bake in the preheated oven for approximately 60 minutes, or until the bread is fully baked.
- Insert a toothpick into the center of the loaf to test for doneness.
- Remove the bread from the oven when the toothpick comes out clean or with only a few moist crumbs.
- If the top of the banana bread becomes golden brown before the center is fully baked, cover the loaf loosely with aluminum foil and continue baking until done.
- While the bread is baking, prepare the lime glaze.
- In a small bowl, combine the powdered sugar and freshly squeezed lime juice.
- Stir until the glaze is smooth and pourable.
- Remove the banana bread from the oven and place the pan on a cooling rack.
- Allow the bread to cool in the pan for several minutes.
- Using the parchment paper overhang, carefully lift the bread from the loaf pan.
- Place the bread directly on the cooling rack.
- Drizzle the lime glaze evenly over the top of the banana bread.
- Allow the bread to cool completely before slicing.
- Slice and serve.
Notes
To make this Tropical Jamaican Banana Bread gluten free, replace the all-purpose flour with a gluten-free all-purpose flour blend suitable for baking.
Use a gluten-free flour blend that contains xanthan gum, or add xanthan gum according to the flour brand’s recommendation if needed.
Confirm that the baking soda, powdered sugar, vanilla extract, dark rum, sweetened flaked coconut, yogurt, and all remaining ingredients are certified gluten free.
If using non-stick cooking spray, verify that it is gluten free.
Use clean bowls, measuring cups, mixer attachments, spatulas, loaf pan, parchment paper, and cooling rack to prevent gluten cross-contact.
If preparing this recipe for someone with celiac disease, use only certified gluten-free ingredients and avoid shared baking surfaces or utensils.