Jamaican Banana Bread

This highly aromatic and spicy exotic banana bread follows perfectly after a feast of Jerk Chicken and Dirty Rice.


2 cups all purpose flour

2 large eggs

3/4 teaspoon baking soda

1 teaspoon baking powder

1 1/2 cups overripe bananas (3 bananas)

1/2 cup brown sugar

1/4 cup honey

1 heaping teaspoon fresh ginger, grated to zest

3 tablespoons dark rum AFTER having simmered 5 tablespoons of rum VERY briefly, just to evaporate the alcohol

2 tablespoons lime juice

1 teaspoon lime zest

1/4 cup apricot or mango yogurt

1/2 cup unsalted butter, softened

2 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon nutmeg, ground

2 teaspoon allspice, ground

1/4 cup plus 2 tablespoons shredded unsweetened coconut

1/2 teaspoon cloves, ground

1/2 teaspoon cinnamon, ground

1 teaspoon candy cap mushrooms, ground (optional, but


Prep Work

Preheat oven to 350 degrees

Apply butter or cooking spray to a 4 by 8 inch loaf pan and set aside.

Combine flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon, candy caps, allspice, coconut and whisk together.

Place butter and sugar in a large bowl and mix together well with a beater at medium speed.

Add eggs and beat them both slowly into the butter/sugar mixture. 

Add bananas, yogurt, rum, lime juice, lime zest, ginger, vanilla extract and honey and beat together.

Add flour and dry ingredients, beat together until moist and blended.

Place batter into loaf pan and bake at 350 for 1 hour.

Using a toothpick or butter knife, insert into the loaf and when it comes out clean and not sticky remove from oven and allow to cool on a rack.