Today’s recipe is a wonderfully tasty Caribbean Banana Bread. I used traditional Caribbean flavors such as cinnamon, nutmeg, vanilla and rum – of course. It is wonderfully moist too made possible by adding coconut oil and evaporated milk. Bananas, the most important ingredient, do a great job keeping the bread moist too.
Most banana bread recipes call for over-ripe bananas in a banana bread, not necessary for this recipe. In fact, over-ripe bananas can interact poorly with the rum, so ripe bananas is what you need.
Caribbean Banana Bread is great with a cup of tea or coffee as a snack. I also like a thick slab with a generous layer of butter. I know it’s terribly decadent but we all plan on carrying a little winter weight for the next couple of months so why not give it a try, just the once.
It took me some time to perfect this recipe. As I mentioned previously, most recipes call for over-ripe bananas but it just didn’t work in this recipe. Using over-ripe bananas resulted in a kinda fermented taste. It wasn’t bad, but it was a little odd tasting.
After testing this recipe for the fourth time I realized I didn’t have any over-ripe bananas. So I used what I had, ripe bananas, and hey-ho the fermented taste was gone.
The addition of banana slices on the top was an added nice touch which I included after searching banana bread images on Google for photo styling ideas. I wish I could remember who created the recipe because it’s a nice touch, it applies even more banana flavor and finishes it off nicely. The final result is a marvelous combination of Caribbean flavors.
Is dark spiced rum necessary for this recipe? Yes – trust me. Any dark spiced rum will do so long as it’s dark and spiced. The rest of the ingredients are easily attainable if not already in your kitchen.
Caribbean Banana Bread is ideal for the holiday season, give this recipe a try and let me know what you think.