Jamaican Banana Bread
Recipe by Monica Wofford Andres – Bananas, pineapple, coconut and rum, this bread is CRAZY good!
Jamaican Banana Bread
Recipe by Monica Wofford Andres – Bananas, pineapple, coconut and rum, this bread is CRAZY good!
Servings
1loaf
Servings
1loaf
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray a 9×5-inch loaf pan with non-stick spray and dust with flour.
  2. In a large bowl, whisk together flour, baking soda, and salt; set aside.
  3. In a large bowl, using an electric mixer, beat sugar and butter until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add mashed bananas, yogurt, rum OR pineapple juice and coconut extract; beat until blended.
  4. Gradually add flour mixture to banana mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into the prepared loaf pan. Sprinkle 1 tablespoon of coconut over the top.
  5. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. (Half way through the baking, lightly cover with a piece of foil to prevent burning, if needed) Cool in pan for 10 minutes; remove bread from pan to a wire rack to cool completely.
  6. PINEAPPLE GLAZE: Combine confectioner’s sugar and pineapple juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.