Bring the Caribbean to your house with this outstanding banana bread. The best you’ll ever eat!

Here’s another goodie I found from Maria from Maria’s Mixing Bowl. She posted it on her Facebook page and when I saw it I knew I had to make it.

First of all, I’m nuts for coconut, so anything that has it as an ingredient, I know I’ll like. My favorite quick bread is banana bread so it was a marriage of two things I happen to love.

Rich texture and terrific taste!

I did change a couple of things from the original. I used sour cream in place of plain yogurt because I didn’t have yogurt and I substituted vanilla for coconut extract, which I had on hand and thought would be better.

The glaze I made with the rum, although the original called for lemon juice. I also omitted the 2 tbs of coconut in the glaze. I love the stuff, but to me, that was sort of overkill. But if you think you’d like it, then just add it!

A very adult glaze, but it can be made with lemon juice.

This recipe is a real keeper. Everyone who tasted it loved it. You really can’t stop at one slice!

Print Recipe Add to Recipe Box Go to Collections

Jamaican Banana Rum Bread

Bring the Caribbean to your house with this outstanding banana bread. The best you’ll ever eat!

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: breads, desserts

Cuisine: Jamaican

Keyword: banana bread recipe

Servings: 12

Calories: 266kcal

Author: Judith Hannemann

Ingredients

• 1/4 cup 1/2 stick butter, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 cup mashed ripe bananas about 3
• 1/4 cup sour cream
• 3 tbsp rum
• 1/2 tsp coconut extract*
• 1/2 cup + 2 tbs shredded sweetened coconut
• 2 cups flour
• 3/4 tsp baking soda
• 1/2 tsp salt

GLAZE

• 1/2 cup confectioners sugar
• 1 1/2 tbsp lemon juice or rum

Instructions

• *vanilla may be substituted
• Preheat oven to 350 degrees F. Spray or grease a 9x5x3-inch loaf pan.
• In a large bowl with electric mixer, beat the softened butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add the sour cream, extract, bananas, rum and 1/2 cup coconut; blend well.
• In a smaller bowl, mix the flour, baking soda and salt.
• Add the flour mixture to the butter mixture beating at low speed just until blended. Don't overmix!
• Spoon into prepared pan sprinkle with the 2 tbs coconut and bake for 50-60 minutes or until toothpick inserted in the center comes out clean.
• Remove from oven and cool for 10 minutes before removing from pan to a rack.
• Mix glaze ingredients and drizzle over warm bread on rack.
• About 12 3/4-inch thick slices.

Nutrition

Serving: 1person | Calories: 266kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 235mg | Potassium: 158mg | Fiber: 2g | Sugar: 27g | Vitamin A: 207IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

The post Jamaican Banana Rum Bread appeared first on The Midnight Baker.