Instructions
1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This step helps create a tender texture in the bread.
4. Add wet ingredients: Mix in the eggs, one at a time, followed by the coconut milk, mashed bananas, vanilla extract, and rum (if using). Blend until well combined.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the bread dense.
6. Fold in add-ins: Gently fold in the shredded coconut, walnuts or pecans, and raisins (if using). If you soaked the raisins in rum, make sure to drain them first.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Tips for Success
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots.
- Soak the raisins: If you’re using raisins, soak them in rum for at least 15 minutes to enhance their flavor.
- Don’t overmix: Overmixing the batter can result in a dense loaf. Mix just until the ingredients are combined.
Serving Suggestions
Jamaican Banana Bread is delicious on its own, but you can also pair it with:
- A smear of cream cheese or butter
- A drizzle of honey or maple syrup
- A dollop of whipped cream and a sprinkle of shredded coconut
Storage
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months.
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