Jamaican Banana Bread
Bring the vibrant flavors of the Caribbean to your kitchen with this irresistible Jamaican Banana Bread recipe! Perfectly moist and infused with tropical flair, this loaf combines the sweetness of overripe bananas with a hint of crushed pineapple for a fruity twist. Warm spices like cinnamon and nutmeg add a cozy depth, while sour cream ensures a tender crumb. For a delightful crunch, optional chopped walnuts can be folded in. Quick to prepare and baked to golden perfection, this banana bread is ideal for breakfast, dessert, or a snack. Whether served freshly sliced or toasted with a pat of butter, it’s a slice of paradise in every bite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 cup Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 3 pieces Overripe bananas, mashed
- 0.5 cup Sour cream
- 0.5 cup Crushed pineapple, drained
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer on medium speed (about 3 minutes).
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Add the mashed bananas and sour cream to the wet mixture, mixing until combined.
Gradually add the dry ingredient mixture to the wet ingredients, gently folding them in until no streaks of flour remain. Do not overmix.
Fold in the drained crushed pineapple and walnuts (if using).
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with aluminum foil after the first 30 minutes.
Remove from the oven and allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 35.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 276 mg | 6% | |
*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.
