Ingredients:
1/4 cup melted butter
2 large eggs, at room temperature
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 1/2 cups mashed bananas (approximately 3 large bananas)
1/2 teaspoon vanilla extract
1/4 cup plain yogurt
1 cup toasted coconut
3 tablespoons Bacardi Black rum
For the Glaze:
3/4 cup confectioners sugar
4 tablespoons lime zest
1 1/2 tablespoons Bacardi Black rum, divided
1/2 cup toasted coconut
Instructions:
Preheat the oven to 350°F (175°C).Grease a loaf pan with nonstick cooking spray to get it ready.
In a bowl, whisk together the baking soda, salt, and sugar. Set aside.
In a mixing bowl, combine the melted butter and sugar, and mix well. Add the eggs one at a time, beating after each addition. Mix in the mashed bananas, yogurt, rum, and vanilla extract.
Slowly add the dry ingredients to the banana mixture and mix thoroughly. Beat thoroughly after each addition.
Fold in 1/2 cup of toasted coconut without overmixing.
Fill the loaf pan with the batter by scooping it in.
Bake at 350°F (175°C) for 60 minutes. Test the loaf with a toothpick. If it comes out clean, it is done. If it comes out doughy, continue baking for a few more minutes.
Once baked fully, remove the loaf from the oven and flip it out onto a cooling rack. Allow it to cool.
In a bowl, mix together the confectioners sugar, lime zest, and 1 tablespoon of Bacardi Black rum to make the glaze.
Drizzle the glaze over the top of the cooled loaf. Sprinkle the lime zest and remaining toasted coconut on top.
Set the loaf aside to cool completely.
Enjoy your delicious Jamaican Banana Bread!
Note: Adjust the amount of rum and lime zest in the glaze according to your taste preferences.