There’s something magical about the aroma of banana bread wafting through the kitchen—warm, sweet, and deeply comforting. But this Jamaican Banana Bread takes things to a whole new level. Infused with the tropical flavors of ripe bananas and a splash of dark rum, it’s a recipe that feels like a warm Caribbean breeze on your palate.
The addition of coconut milk lends a rich, tender crumb, while the subtle crunch of toasted pecans or walnuts (optional, but highly recommended!) adds a delightful texture. I first discovered this recipe during a family gathering where my aunt, who loves adding a twist to traditional recipes, brought this bread to the table.
It was love at first bite—moist, aromatic, and just sweet enough to feel indulgent without being overpowering. Over time, I’ve made it my own, swapping out regular sugar for brown sugar to deepen the flavor and occasionally sneaking in some pineapple chunks for a fruity surprise.
This recipe is perfect for breakfast, snack time, or even as a dessert when paired with a dollop of .
It’s no wonder banana bread recipes surged in popularity during the past few years—they’re versatile, easy to make, and the perfect way to rescue overripe bananas.
What Makes This Recipe Special?
- A Touch of the Tropics: The combination of rum, nutmeg, and coconut milk makes this banana bread stand out with its vibrant island flavors.
- Perfectly Moist Texture: Thanks to the coconut milk and bananas, this bread stays soft and luscious for days.
- Customizable Add-Ins: Whether it’s toasted nuts, pineapple, or even chocolate chips, you can make this recipe truly your own.
- A Healthy Twist: With natural sweetness from ripe bananas and the option to use whole wheat flour, it’s a feel-good indulgence.

Jamaican Banana Bread Recipe
Equipment
- Electric mixer
- Skewer or toothpick
- 8½ x 4½ inch loaf panE
- Spatula
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 8 tbsp butter
- ⅓ cup pecans
- 1 tsp vanilla extract
- ½ cup brown sugar dark
- ⅔ cup raisins tossed with 1 tsp. of flour
- 2 bananas ripe, mashed
- ¼ tbsp nutmeg freshly grated
- 2 cups all-purpose flour
- 1 tbsp baking powder
Instructions
- Preheat your oven to 350°F (175°C).
- Grease an 8½ x 4½ inch loaf pan with baking spray.
- Using an electric mixer, beat butter and sugar together in a bowl until the mixture becomes light and fluffy.
- Incorporate the egg, beating thoroughly into the creamed mixture.
- Add flour, baking powder, and nutmeg, mixing until well combined.
- Mash the bananas and stir them into the batter along with the vanilla extract, ensuring the mixture is smooth.
- Gently fold in chopped pecans and raisins, mixing evenly.
- Transfer the prepared batter into the greased loaf pan, spreading it out evenly.
- Place the loaf pan in the oven and bake for about 1 hour or until a skewer inserted in the center comes out clean.
- Remove the loaf from the oven and allow it to cool completely in the pan.
- Once cooled, slice the banana bread and enjoy.
Notes
- You can use overripe bananas with plenty of brown spots.
- Substitute pecans with walnuts or omit the nuts entirely for a nut-free version.
Nutrition | Value |
Calories | 247kcal |
Carbohydrates | 37g |
Fibre | 2g |
Fat | 10g |
Protein | 3g |
Cholesterol | 34g |
Variations To Help You Customise Your Dish!
- Tropical Flair: Add shredded coconut and a handful of chopped dried pineapple for an island-inspired twist.
- Chocolate Lover’s Dream: Mix in chocolate chips or swirl in Nutella for a rich, indulgent treat.
- Spiced Delight: Enhance the flavor with ground cinnamon, ginger, or a pinch of allspice for a spicier kick.
- Zesty Citrus: Stir in the zest of one orange or lemon to brighten the flavor profile.
- Nutty Crunch: Experiment with different nuts like almonds, hazelnuts, or macadamia nuts for a unique texture.