Jamaican food is full of citrus, spices and heat! We've left the heat out of this banana bread but the spices and citrus flavors pair perfectly with banana and coconut.
The crumble is what kicks the flavor into high gear on this banana bread so don't leave it off! Roasting the bananas means that you don't have to wait until bananas are brown and mushy - you can use any ripeness bananas for this but the roasting caramelizes the sugars in the bananas in a beautiful way.
- Roasted Bananas:
- 3 bananas, sliced
- 2 tbsp Coconut White Balsamic Vinegar
- 1 tbsp light brown sugar
- 1 tbsp butter, cut into fourths
- Banana Bread:
- 1/4 cup butter, softened
- 1/4 cup Persian Lime Olive Oil
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground Korintje Cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- Crumble:
- 2 tbsp cold butter, cubed
- 1/4 cup all purpose flour
- 1/4 cup light brown sugar
- 1/4 cup rolled oats
- 1 tbsp unsweetened coconut flakes
- 1 1/2 tbsp Coconut White Balsamic Vinegar
- 1/2 tsp ground Korintje Cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 tsp salt
Preheat oven to 400°F. Place sliced bananas into a baking dish. Place butter and Coconut White Balsamic evenly over bananas and sprinkle brown sugar on top. Bake for 15-20 minutes or until golden and bubbly. Remove, smash mixture with a fork until well mashed and let cool for 10 minutes. At this point, you can also refrigerate the bananas until ready to use - for best results, remove them from the fridge for an hour before hand to bring to room temperature.
To prepare banana bread, preheat oven to 350°F. Cream butter, Persian Lime olive oil and sugar in large bowl until well combined. Stir in egg and vanilla, then roasted bananas. Add flour, cinnamon, cloves, allspice, baking soda and salt. Stir until combined then transfer to lightly greased 9"x5" loaf pan.
To prepare oat streusel combine all ingredients in a medium bowl. Use a dough cutter or two forks to mix ingredients until mixture is crumbly. Place crumbles evenly over banana bread. Bake for 55-65 minutes, until baked through. Let cool completely before slicing.
