“I’ve been making this at least once a week for the past month!”

This Jamaican Banana Bread is a moist, flavorful twist on the classic, featuring the tropical sweetness of flaked coconut and a hint of dark rum (or apple cider) for added depth. A bright citrus glaze finishes the loaf, making it an irresistible treat for breakfast or dessert.

Jamaican Banana Bread

Ingredients:

Dry Ingredients:

How To Make Jamaican Banana Bread:

1. Step 1: Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan (with cooking spray or butter/flour).
2. Step 2: Combine Dry Ingredients: Whisk flour, baking soda, and salt in a medium bowl.
3. Step 3: Cream Wet Ingredients: In a large bowl, beat sugar and softened butter until creamy. Beat in the eggs one at a time. Stir in the mashed banana, yogurt, rum (or apple cider), and vanilla extract.
4. Step 4: Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 21​ cup of the flaked coconut.
5. Step 5: Bake: Pour the batter into the prepared loaf pan. Sprinkle the top with the remaining 1 tablespoon of coconut. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Cool and Glaze: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Whisk the powdered sugar and lime (or lemon) juice for the glaze. Drizzle the glaze over the completely cooled bread.