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This image shows a loaf of Jamaican banana bread on a white plate, garnished with visible pecans and raisins, with slices cut and arranged around it.

Jamaican Banana Bread Recipe

This Jamaican Banana Bread recipe is a tropical twist on the classic, combining ripe bananas, warm nutmeg, and sweet raisins with crunchy pecans for a moist, flavorful loaf that’s perfect for breakfast or a snack. It’s simple to prepare and irresistibly delicious.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling down 30 minutes
Total Time 1 hour 45 minutes
Course bread
Cuisine American
Servings 12 people
Calories 247 kcal

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).
    This image shows an oven being preheated
  • Grease an 8½ x 4½ inch loaf pan with baking spray.
    This image shows a loaf pan being greased with butter or oil to prevent the bread from sticking during baking.
  • Using an electric mixer, beat butter and sugar together in a bowl until the mixture becomes light and fluffy.
    This image shows softened butter and sugar being mixed in a bowl to form a creamy, light texture for the banana bread batter.
  • Incorporate the egg, beating thoroughly into the creamed mixture.
    This image shows an egg being cracked and added to the creamed butter and sugar mixture in a bowl.
  • Add flour, baking powder, and nutmeg, mixing until well combined.
    This image shows a bowl of flour, baking soda, salt, and spices being whisked together to form the dry ingredients.
  • Mash the bananas and stir them into the batter along with the vanilla extract, ensuring the mixture is smooth.
    This image shows ripe bananas being mashed in a bowl with vanilla extract added for a rich, aromatic flavor.
  • Gently fold in chopped pecans and raisins, mixing evenly.
    This image shows chopped pecans and raisins being folded into the banana bread batter for added texture and flavor.
  • Transfer the prepared batter into the greased loaf pan, spreading it out evenly.
    This image shows the Jamaican banana bread batter being poured into a greased loaf pan, ready to be baked.
  • 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.
    This image shows the baked loaf of Jamaican banana bread resting on a cooling rack, allowing it to cool evenly before slicing.
  • Once cooled, slice the banana bread and enjoy.
    This image shows the Jamaican banana bread being sliced with a knife and served, showcasing the moist interior with pecans and raisins visible.

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.