Jamaican Jungle Bread
Description
This Jamaican Jungle Bread is a dense, tender quick bread packed with ripe bananas, sweet crushed pineapple, and toasted nuts. Flaked coconut and warm cinnamon create a complex, aromatic flavor profile that captures the essence of the Caribbean. The loaf is finished with a simple vanilla glaze for an extra touch of sweetness. Ideal for breakfast or a mid-afternoon snack, this recipe comes together quickly without yeast.Ingredients
Directions
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Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
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In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.
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Stir in the flaked coconut and chopped nuts until evenly distributed.
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In a medium bowl, mash the bananas until smooth. Whisk in the drained pineapple, vegetable oil, and eggs.
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Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined; do not overmix.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
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While the bread bakes, make the glaze: In a small bowl, mix confectioners' sugar, butter, vanilla extract, and milk until smooth.
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Remove bread from oven and let cool in pan for 10 minutes. Turn out onto a wire rack to cool completely.
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Drizzle the glaze over the cooled bread before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 983.2kcal
- % Daily Value *
- Total Fat 34.6g54%
- Saturated Fat 10.8g54%
- Cholesterol 0.0mg0%
- Sodium 2627.9mg110%
- Total Carbohydrate 148.0g50%
- Dietary Fiber 13.4g54%
- Sugars 32.9g
- Protein 24.7g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
For a vegan version, substitute the eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) and use a plant-based milk for the glaze. You can also swap the walnuts for pecans or macadamia nuts for a different texture.
Ensure the pineapple is well-drained to prevent the batter from becoming too wet. Using very ripe bananas with brown spots will provide the best sweetness and moisture. Toasting the nuts before adding them to the batter enhances their flavor significantly.
