Jamaican Banana Bread
Jamaican Banana Bread is a delightful treat that brings together the sweetness of ripe bananas and the warmth of spices. It’s a simple recipe that makes your kitchen smell amazing.
Servings: 8 servings
Calories: 200kcal
Equipment
- Loaf Pan
- Mixing Bowl
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup dark rum (optional)
- 3 medium ripe bananas, mashed
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and rum, if using.
- Fold in the mashed bananas, shredded coconut, and chopped nuts, if using.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg