Jamaican Rum and Coconut Banana Loaf
A moist banana loaf with a splash of dark rum, toasted coconut and nutmeg, ideal for using up very ripe bananas.
- Time1 hr 10
- LevelEasy
- Costabout £0.33 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 900 g (2 lb) loaf tin.
- 2
Mash the bananas in a large bowl until almost smooth. Beat in the melted butter, sugar, eggs, rum and vanilla.
- 3
Mix the flour, baking powder, bicarbonate of soda, nutmeg, salt and most of the coconut. Fold into the banana mixture until just combined.
- 4
Spoon into the tin and level the top. Scatter over the last of the coconut.
- 5
Bake for 50 to 55 minutes, until risen, golden and a skewer comes out clean. Cover with foil after 35 minutes if the coconut browns too much.
53 min - 6
Cool in the tin for 10 minutes, then lift out onto a rack. Slice thickly and eat warm or cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
