If you're looking for a banana bread that's packed with tropical flavor, this Jamaican Banana Bread is the perfect choice. Soft, moist, and bursting with ripe bananas, sweet coconut, and a hint of rum or apple cider, this loaf brings a delicious island-inspired twist to a classic favorite. Finished with a bright citrus glaze, it's perfect for breakfast, afternoon coffee, or a satisfying homemade dessert.
Whether you're baking for family, guests, or simply treating yourself, this easy recipe delivers incredible flavor with simple pantry ingredients.
Why You'll Love This Jamaican Banana Bread
- Wonderfully moist and tender texture.
- Naturally sweet with ripe bananas.
- Flaked coconut adds tropical flavor and texture.
- Finished with a refreshing lime or lemon glaze.
- Perfect for breakfast, snacks, or dessert.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 6
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ¼ cup butter, softened
- 2 large eggs
- 1½ cups mashed ripe bananas (about 3 bananas)
- ¼ cup plain low-fat yogurt (or piña colada-flavored yogurt)
- 3 tablespoons dark rum or apple cider
- ½ teaspoon vanilla extract
- ½ cup sweetened flaked coconut
- Cooking spray
- 1 tablespoon sweetened flaked coconut, for topping
For the Citrus Glaze
- ½ cup powdered sugar
- 1½ tablespoons fresh lime or lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat a 9x5-inch loaf pan with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
- In a separate large mixing bowl, beat the softened butter and granulated sugar together until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the mashed bananas, yogurt, dark rum (or apple cider), and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
- Fold in the ½ cup of sweetened flaked coconut.
- Transfer the batter to the prepared loaf pan and spread it evenly. Sprinkle the remaining tablespoon of coconut over the top.
- Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before carefully transferring it to a wire rack.
- To prepare the glaze, whisk together the powdered sugar and fresh lime or lemon juice until smooth.
- Drizzle the glaze over the warm bread, then let it cool completely before slicing and serving.
Tips for the Best Banana Bread
- Use very ripe bananas with plenty of brown spots for maximum sweetness.
- Do not overmix the batter to keep the loaf soft and fluffy.
- Dark rum enhances the tropical flavor, while apple cider makes an excellent alcohol-free substitute.
- For extra texture, sprinkle additional toasted coconut over the glaze before serving.
Storage
Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. It also freezes beautifully for up to 3 months. Simply wrap individual slices tightly and thaw when ready to enjoy.
Serving Suggestions
Serve this Jamaican Banana Bread slightly warm with butter, cream cheese, or a drizzle of honey. It also pairs wonderfully with coffee, tea, or fresh tropical fruit for a delicious breakfast or afternoon treat.