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

Jamaican Banana Bread

This tropical-inspired banana bread takes the classic loaf to new heights with sweet coconut flakes and a splash of dark rum or apple cider. Finished with a zesty citrus glaze, it’s perfect for breakfast, dessert, or a sweet afternoon pick-me-up.

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Ingredients

Dry Ingredients:

Ingredient	Quantity
All-purpose flour	2 cups
Baking soda	¾ teaspoon
Salt	½ teaspoon

Wet Ingredients:

Ingredient	Quantity
Granulated sugar	1 cup
Butter, softened	¼ cup
Large eggs	2
Mashed ripe bananas	1¼ cups
Plain low-fat yogurt	¼ cup
Dark rum or cider	3 tablespoons
Vanilla extract	½ teaspoon

Additional:

Ingredient	Quantity
Sweetened flaked coconut	½ cup + 1 tbsp
Cooking spray	As needed

Citrus Glaze:

Ingredient	Quantity
Powdered sugar	½ cup
Fresh lime or lemon juice	1½ tablespoons

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Instructions

Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or butter and flour.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt.

Step 3: Blend Wet Ingredients
In a large bowl, cream the sugar and softened butter until light and fluffy. Beat in the eggs, one at a time. Stir in the mashed bananas, yogurt, rum or cider, and vanilla extract until smooth.

Step 4: Combine and Fold
Gradually mix the dry ingredients into the wet mixture, stirring just until everything is incorporated. Gently fold in ½ cup of the flaked coconut.

Step 5: Bake the Bread
Pour the batter into the prepared 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.

Step 6: Cool and Glaze
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. While it cools, whisk together the powdered sugar and citrus juice to make the glaze. Drizzle over the cooled loaf before serving.