Caribbean Banana Bread
Transport your taste buds to the tropics with this luscious Caribbean Banana Bread, a delightful twist on a classic favorite. Bursting with the flavor of ripe bananas and enhanced by the warm spices of cinnamon and nutmeg, this moist and tender loaf is elevated to new heights with a splash of dark rum and the subtle crunch of shredded coconut. Optional chopped pecans or walnuts add a nutty richness, while the combination of granulated and brown sugar creates a perfectly balanced sweetness. Easy to prepare in just 15 minutes, this Caribbean-style treat bakes to perfection in under an hour, making it an ideal choice for breakfast, dessert, or an indulgent snack. Serve it as is or pair it with whipped cream or butter for a delectable island-inspired experience. Perfect for those searching for unique banana bread recipes with tropical flair, this loaf is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 tablespoons dark rum
- 1 teaspoons baking soda
- 0.5 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups unsweetened shredded coconut
- 0.5 cups chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and dark rum. Whisk until well combined.
In another bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually fold the dry ingredients into the banana mixture, mixing just until combined. Do not overmix to ensure a tender crumb.
Stir in the shredded coconut and chopped pecans or walnuts, if using, until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake the banana bread for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check at the 55-minute mark to ensure it doesn't overbake.
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve the Caribbean Banana Bread on its own or with a dollop of whipped cream or a spread of butter for an extra treat.
Nutrition Facts
Calories |
3838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 515.2 g | 187% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 265.8 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 271 mg | 21% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2487 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
