Tuesday, May 14, 2019

Jamaican Banana Bread


Banana Bread!!

We all love it (or the majority love it, I'm sure there are those that don't), we've all made it, and we are all pretty familiar with this well known banana yumminess.

But just imagine taking that good ol' banana bread and kicking it up a couple notches, and by that I mean a GOOD couple notches, like rum and coconut kinda notches.  You get where I'm going with this?

I was on Pinterest a while back, just browsing, you know doing what we all doing when we get bored or have a few minutes hours to kill.  I landed on this recipe quite by accident, and the minute I saw it I knew I had to make it.  Much as I love a typical banana bread, I'm always up for a variation and this one provided just that.

Super easy to make, but the combination of the banana, rum and coconut, works really well.  I think all that was missing was a cold glass of pina colada and a gorgeous beach.

The recipe is from Recipes Yummy.


Jamaican Banana Bread

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain low-fat yogurt (or pina colada flavored!!)
• 3 tablespoons dark rum OR apple cider
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked sweetened coconut
• Cooking spray
• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.  Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add eggs, 1 at a time, beating well after each addition.  Add banana, yogurt, rum, and vanilla; beat until blended.

Add flour mixture; beat at low speed just until moist.  Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack; remove from pan. 

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

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