This recipe details how to bake a “Jamaican Banana Bread with Lime Glaze,” a moist and flavorful quick bread that features the natural sweetness of ripe bananas, elevated by a bright and tangy lime glaze. The image prominently displays a golden-brown loaf of banana bread, beautifully risen with a classic crack down the middle, generously drizzled with a pale, glistening lime glaze. A couple of ripe bananas in the background hint at the star ingredient. The addition of lime in the glaze provides a unique Caribbean twist, cutting through the richness of the banana bread with its refreshing citrus notes. This bread is perfect for breakfast, a snack, or a simple dessert, offering a comforting aroma and a delightful balance of sweet and tangy flavors.
Ingredients:
For the Jamaican Banana Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional, for warm spice)
- ¼ teaspoon ground nutmeg (optional, for warm spice)
- ½ cup (1 stick or 113g) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (about 3 medium-sized) very ripe mashed bananas (about 3 very ripe bananas)
- ¼ cup plain yogurt or sour cream (for added moisture and tang, optional)
- ½ cup chopped walnuts or pecans (optional, for crunch)
For the Lime Glaze:
- 1 ½ cups powdered sugar (confectioners’ sugar)
- 3-4 tablespoons fresh lime juice (from about 1-2 limes)
- ½ teaspoon lime zest (optional, for intensified lime flavor)
Equipment:
- 9×5 inch loaf pan
- Large mixing bowls (2)
- Medium mixing bowl
- Electric mixer (stand mixer with paddle attachment or handheld mixer)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Fork or potato masher (for bananas)
- Wire cooling rack
Instructions:
Part 1: Prepare the Banana Bread
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper leaving an overhang on the longer sides for easy removal.
- Mash Bananas: In a medium bowl, mash the very ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining. Set aside.
- Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon (if using), and ground nutmeg (if using). Set aside.
- Cream Butter and Sugar: In another large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar for 2-3 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry: Reduce the mixer speed to low. Add the mashed bananas and yogurt or sour cream (if using) to the butter mixture and mix until just combined. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough bread.
- Fold in Nuts (Optional): If using, gently fold in the chopped walnuts or pecans with a rubber spatula.
- Pour into Pan: Pour the banana bread batter evenly into the prepared loaf pan.
Part 2: Bake the Banana Bread
- Bake: Bake for 50-70 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and the bread should sound hollow when tapped. If the top is browning too quickly, you can tent it loosely with aluminum foil during the last 15-20 minutes of baking.
- Cool: Remove the loaf pan from the oven and place it on a wire cooling rack. Let the banana bread cool in the pan for 10-15 minutes.
- Invert and Cool Completely: After 10-15 minutes, carefully invert the bread onto the wire cooling rack and remove the pan. Let the banana bread cool completely before applying the glaze. Applying glaze to a warm bread will cause it to melt and run off.
Part 3: Prepare and Apply the Lime Glaze
- Prepare Glaze: In a medium bowl, whisk together the powdered sugar and 3 tablespoons of fresh lime juice. If using, whisk in the lime zest.
- Adjust Consistency: Add more lime juice, ¼ teaspoon at a time, until you reach your desired consistency. You want a thick, pourable glaze that will slowly drip down the sides of the bread.
- Glaze the Cooled Bread: Once the banana bread is completely cool, place the wire rack with the bread over a piece of parchment paper or a baking sheet (to catch excess glaze). Slowly and evenly drizzle the lime glaze over the top of the bread, allowing it to drip down the sides.
- Allow Glaze to Set: Let the glazed banana bread sit for at least 15-30 minutes, or until the glaze has set.
Part 4: Serve and Store
- Slice and Serve: Slice the Jamaican Banana Bread with Lime Glaze into thick pieces and serve.
- Enjoy: This bread is perfect for breakfast, a snack with coffee or tea, or as a light dessert.
- Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw at room temperature before serving.