Moist, spiced, and bursting with tropical flavors—this Caribbean-inspired banana bread is next-level delicious!
🥥 Ingredients
Wet Ingredients
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3 ripe bananas (mashed, about 1.5 cups)
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½ cup brown sugar (or coconut sugar)
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¼ cup melted butter (or coconut oil)
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¼ cup plain yogurt (or sour cream)
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1 egg, room temp
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1 tsp vanilla extract
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1 tbsp dark rum (optional, for authentic flavor)
Dry Ingredients
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1.5 cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
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½ tsp allspice (Jamaican “pimento”)
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½ cup shredded coconut (optional)
Add-Ins
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½ cup chopped walnuts or pecans
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½ cup raisins or dried pineapple (soaked in rum if desired)
👩🍳 Instructions
1️⃣ Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2️⃣ Mix wet ingredients: Whisk mashed bananas, sugar, butter, yogurt, egg, vanilla, and rum.
3️⃣ Combine dry ingredients: Sift flour, baking soda, salt, cinnamon, nutmeg, and allspice. Fold in coconut.
4️⃣ Combine: Gently mix wet and dry ingredients. Stir in nuts and raisins (don’t overmix).
5️⃣ Bake: Pour into pan. Bake 50-60 mins (toothpick clean).
6️⃣ Cool: Let rest 10 mins in pan, then transfer to a wire rack.
💡 Pro Tips
✔ Extra-moist: Use very ripe bananas (black spots = sweeter!).
✔ Jamaican twist: Add 1 tbsp grated ginger or a pinch of clove.
✔ No rum? Use 1 tsp rum extract or orange juice.
🌟 Serving Ideas
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Toast slices and spread with butter or cream cheese.
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Drizzle with honey or coconut glaze (mix powdered sugar + coconut milk).
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Pair with coffee or Jamaican rum punch! ☕🍹
Why It’s Special
✅ Warm spices (allspice, nutmeg) give it Caribbean flair.
✅ Rum-kissed for a grown-up twist (omit for kids).
✅ Stays moist for days—if it lasts that long!
Craving chocolate? Add ½ cup dark chocolate chips!