Jamaican Banana Bread

🥣 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, combine melted butter and brown sugar until smooth.
4. Beat in eggs, vanilla, and rum until fully blended.
5. Stir in mashed bananas, then gently fold in the dry ingredients until just combined.
6. Fold in shredded coconut and nuts, if using.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

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💛 Optional Jamaican Glaze

Whisk together:

• 1 tablespoon melted butter
• 1 cup (120 g) powdered sugar
• 1 tablespoon dark rum (or milk)
• A pinch of cinnamon

Drizzle over cooled banana bread for a sweet, island-style finish.

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🌴 Tips

• Super-ripe bananas (dark and spotty) give the best flavor.
• Add ¼ teaspoon allspice for a true Caribbean touch.
• Store covered at room temp up to 3 days or refrigerate up to a week — it gets even moister!

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Would you like me to give you a Jamaican Banana Coconut Bread version — a little sweeter, with toasted coconut and pineapple chunks baked in? 🍍