Christopher and Fisher made Jamaican banana bread for me on Sunday. If you’re like me and don’t really care for banana nut bread, still give this bread a try. It was delicious.
The only thing sweeter than the bread itself was hearing those two make it from the other room while I was editing photos. Little did I know that Christopher had Fisher fully involved in the baking process. He even brought the mixer down to the ground so they could add (and taste) the ingredients as they were put it.
Christopher cannot remember where the recipe is from because he just took a screen shot of it, but if you know, please do tell so I can give credit.
Jamaican Banana Bread
2 cups all-purpose flour
3/4 teaspoon banking 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) (Christopher used pineapple Noosa brand yogurt!!)
3 tablespoons dark rum or apple cider
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime of lemon juice
Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a wire 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 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350 degrees for 1 hour or until wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over ear bread. Cool completely on wire rack. Enjoy.