18 Spicy Jamaican Dirty Banana Recipes Delicious

Nothing says ‘tropical escape’ like the bold flavors of Jamaican cuisine, and our collection of 18 Spicy Jamaican Dirty Banana Recipes is here to bring that island vibe right to your kitchen. Whether you’re craving a sweet and spicy dessert or a daring dinner twist, these recipes promise to delight your taste buds. Dive in and discover your next favorite dish that’s sure to spice up your meal rotation!

Spicy Jamaican Dirty Banana Smoothie

Lately, I’ve found myself craving something that bridges the gap between a refreshing smoothie and a dessert with a kick. This Spicy Jamaican Dirty Banana Smoothie does just that, blending the sweetness of ripe bananas with a fiery hint of spice that lingers pleasantly.

Ingredients

• 2 ripe bananas (the spottier, the sweeter, I’ve learned)
• 1 cup almond milk (I love the creaminess it adds, but any milk works)
• 1 tbsp honey (local if you have it, for that extra touch of sweetness)
• 1/2 tsp vanilla extract (a splash more if you’re feeling indulgent)
• 1/4 tsp ground cinnamon (it’s the warmth that really ties it all together)
• 1/8 tsp ground nutmeg (just a whisper, for depth)
• A pinch of cayenne pepper (adjust to your bravery level)
• Ice cubes (as many as you like for thickness)

Instructions

1. Peel the bananas and break them into chunks directly into your blender.
2. Pour in the almond milk, ensuring it covers the banana pieces for easier blending.
3. Add the honey, vanilla extract, cinnamon, nutmeg, and cayenne pepper to the blender.
4. Drop in a handful of ice cubes—I usually start with about 5 and adjust from there.
5. Blend on high for 30 seconds, then pause to scrape down any ingredients sticking to the sides.
6. Blend again for another 30 seconds or until the mixture is completely smooth and no ice chunks remain.
7. Tip: If the smoothie is too thick, add a splash more almond milk and blend briefly to combine.
8. Tip: Taste and adjust the cayenne pepper if you want more heat—it’s easier to add than to take away!
9. Tip: For an extra cold smoothie, freeze your banana chunks for an hour before blending.
10. Pour into a tall glass and serve immediately.

Now, the first sip hits you with the creamy sweetness of banana, quickly followed by the warm spices and a surprising kick of heat that makes you go back for more. It’s perfect for those mornings when you need a little adventure or as a bold dessert alternative.

Jamaican Dirty Banana Bread

Beneath the soft glow of the kitchen light, the aroma of ripe bananas and warm spices begins to weave its magic, promising a loaf that’s as comforting as it is indulgent. This Jamaican Dirty Banana Bread, with its hint of rum and a sprinkle of brown sugar, is a humble yet spirited twist on the classic.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda (freshness matters, so check the date)
• 1/4 tsp salt (a pinch of sea salt adds a nice depth)
• 1/2 cup unsalted butter, melted (I prefer the richness of European-style butter)
• 3/4 cup brown sugar (packed, for that molasses kick)
• 2 large eggs (room temperature, they blend better)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1/4 cup dark rum (a splash for warmth and complexity)
• 1 tsp vanilla extract (pure, for the best flavor)
• 1/2 cup chopped walnuts (toasted, for a crunchy contrast)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light spray of cooking oil works wonders here.
2. In a medium bowl, whisk together the flour, baking soda, and salt. This ensures an even distribution of the leavening agent.
3. In a large bowl, mix the melted butter and brown sugar until well combined. The sugar should dissolve slightly into the butter.
4. Beat in the eggs one at a time, then stir in the mashed bananas, rum, and vanilla extract. The mixture will look a bit lumpy—that’s okay.
5. Gradually fold the dry ingredients into the wet mixture. Overmixing can lead to a tough bread, so stop when just combined.
6. Gently stir in the toasted walnuts, saving a few for the top if you like a pretty finish.
7. Pour the batter into the prepared loaf pan and smooth the top. A spatula lightly dipped in water can help with this.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be a deep golden brown.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This patience prevents crumbling.

Moist and fragrant, this banana bread carries the subtle warmth of rum and the earthy crunch of walnuts. Serve it sliced thick with a dollop of whipped cream or a drizzle of caramel for an extra touch of decadence.

Dirty Banana Jamaican Rum Cake

Curled up in the kitchen, the scent of ripe bananas and dark rum weaves through the air, a prelude to the comforting chaos of baking. This recipe, a nod to Jamaican tradition, is a tender dance between sweetness and spice, perfect for those moments when you crave something deeply satisfying yet effortlessly elegant.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for its consistency)
• 1 cup granulated sugar (a little extra never hurt)
• 1/2 cup unsalted butter, softened (room temp is key for that perfect creaminess)
• 2 large eggs (let them sit out a bit; they mix better when not cold)
• 3 very ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup dark Jamaican rum (the quality here makes all the difference)
• 1 tsp vanilla extract (pure, always)
• 1/2 tsp ground nutmeg (freshly grated if you can)
• 1 tsp baking soda (no substitutions)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan lightly with butter or line it with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas. The mixture might look a bit curdled at this point, but that’s perfectly fine.
4. In another bowl, whisk together the flour, baking soda, nutmeg, and salt. Gradually add this to the banana mixture, alternating with the rum, starting and ending with the flour mixture. Tip: Mix just until combined; overmixing can lead to a tough cake.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top is browning too quickly, loosely cover it with aluminum foil.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly moist with a tender crumb, this cake carries the warm, intoxicating aroma of rum and bananas. Serve it slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat that feels like a hug in every bite.

Jamaican Dirty Banana Pancakes

Just imagine the warmth of a lazy Sunday morning, the kind where time seems to stretch endlessly before you. That’s the perfect moment for these Jamaican Dirty Banana Pancakes, a dish that wraps you in the comforting embrace of ripe bananas and a hint of island spice.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1 tbsp brown sugar (for that deep, molasses sweetness)
• 1 tsp baking powder (the secret to lift)
• 1/2 tsp ground cinnamon (a whisper of warmth)
• 1/4 tsp ground nutmeg (just a pinch for complexity)
• 1 ripe banana, mashed (the spottier, the sweeter)
• 3/4 cup milk (whole milk makes them richer)
• 1 large egg (room temp blends better)
• 1 tbsp melted butter (plus extra for the pan)
• 1/2 tsp vanilla extract (pure, for the best flavor)

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and nutmeg until well combined.
2. In another bowl, mash the banana until smooth, then whisk in the milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat and brush with a little melted butter. Wait until the butter sizzles but doesn’t smoke.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Transfer to a warm plate and repeat with the remaining batter, adding more butter to the skillet as needed.

Velvety and rich, these pancakes carry the essence of Jamaica in every bite. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted coconut for an extra touch of paradise.

Spicy Dirty Banana Jamaican Ice Cream

Venturing into the realm of unconventional desserts, this recipe marries the fiery warmth of Jamaican spices with the creamy, comforting embrace of banana ice cream, creating a dance of flavors that’s both bold and soothing. It’s a testament to the joy of experimenting with flavors that speak to the soul.

Ingredients

– 2 ripe bananas, frozen overnight (the spottier, the sweeter)
– 1 cup heavy cream (chilled for best whipping results)
– 1/2 cup whole milk (I find it adds a richer texture)
– 1/4 cup brown sugar (for that deep, molasses-like sweetness)
– 1 tsp vanilla extract (pure, for the best aroma)
– 1/2 tsp ground cinnamon (a warm whisper of spice)
– 1/4 tsp ground nutmeg (just a pinch, it’s potent)
– 1/8 tsp ground allspice (the secret Jamaican touch)
– 1/8 tsp cayenne pepper (adjust to brave the heat)
– A pinch of salt (to balance the sweetness)

Instructions

1. In a blender, combine the frozen bananas, heavy cream, milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, cayenne pepper, and salt. Blend on high until smooth, about 2 minutes. Tip: Scrape down the sides halfway through to ensure everything is evenly incorporated.
2. Pour the mixture into a loaf pan or a shallow freezer-safe container. Smooth the top with a spatula for an even freeze. Tip: Covering the surface directly with plastic wrap prevents ice crystals from forming.
3. Freeze for at least 4 hours, or until firm. Tip: For a softer texture, let it sit at room temperature for 5 minutes before scooping.
4. Scoop into bowls or cones, and serve immediately. A final flourish of cinnamon on top adds a lovely aroma and visual appeal.

A symphony of flavors awaits with each spoonful, where the initial sweetness of banana gives way to a slow-building heat, making this ice cream a memorable finale to any meal. Try serving it alongside a slice of warm gingerbread for a contrast in temperatures that’s simply divine.

Jamaican Dirty Banana Muffins

Evenings like these call for something warm, something that carries the essence of the islands right into your kitchen. Jamaican Dirty Banana Muffins are just that—a tender, spiced treat that feels like a hug from within.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup mashed ripe bananas (about 2 large ones, the spottier, the better)
• 3/4 cup brown sugar, packed (dark brown adds a deeper molasses note)
• 1/2 cup unsalted butter, melted and slightly cooled (I let mine sit out for 10 minutes)
• 1/4 cup whole milk (room temperature blends smoother)
• 2 large eggs (room temp eggs here make a difference)
• 1 tsp vanilla extract (pure, not imitation, for the best flavor)
• 1 tsp ground cinnamon (I add an extra pinch for warmth)
• 1/2 tsp ground nutmeg (freshly grated if you can)
• 1/2 tsp salt (fine sea salt dissolves evenly)
• 1 tsp baking soda (make sure it’s fresh for the best rise)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In another bowl, mix the mashed bananas, brown sugar, melted butter, milk, eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Rich with the warmth of cinnamon and nutmeg, these muffins boast a moist crumb and a caramelized banana flavor that’s irresistible. Serve them slightly warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Dirty Banana Jamaican French Toast

Today, as the morning light filters through my kitchen window, I find myself drawn to the comforting embrace of a dish that marries the warmth of the Caribbean with the familiar coziness of French toast. This Dirty Banana Jamaican French Toast is a celebration of flavors, a gentle reminder of the joy found in blending cultures and tastes.

Ingredients

• 4 slices of thick-cut brioche bread (the richness of brioche makes all the difference)
• 2 ripe bananas (spotted ones are sweeter, perfect for this)
• 2 large eggs (I prefer room temp eggs here for a smoother batter)
• 1/2 cup of whole milk (for that creamy, luxurious texture)
• 1 tbsp of dark rum (a splash for that authentic Jamaican kick)
• 1 tsp of vanilla extract (my go-to for depth of flavor)
• 1/2 tsp of ground cinnamon (because what’s French toast without it?)
• 2 tbsp of unsalted butter (for frying, because butter makes everything better)
• Maple syrup and powdered sugar for serving (because indulgence is key)

Instructions

1. In a shallow bowl, mash the bananas until smooth. A few small lumps are okay for texture.
2. Whisk in the eggs, milk, rum, vanilla extract, and cinnamon until well combined. This is your batter.
3. Heat a large non-stick skillet over medium heat and melt 1 tbsp of butter, ensuring it coats the pan evenly.
4. Dip each slice of brioche into the batter, allowing each side to soak for about 10 seconds for maximum flavor absorption.
5. Place the soaked bread in the skillet and cook for 2-3 minutes on each side, or until golden brown and slightly crispy.
6. Repeat with the remaining slices, adding more butter to the pan as needed to prevent sticking.
7. Serve hot, drizzled with maple syrup and a dusting of powdered sugar.

Finally, this Dirty Banana Jamaican French Toast offers a delightful contrast of textures—crispy edges giving way to a soft, banana-infused center. The rum adds a subtle warmth that makes each bite a little adventure. For an extra touch of elegance, serve with a side of fresh berries or a dollop of whipped cream.

Jamaican Dirty Banana Pudding

Now, imagine a dessert that transports you straight to the heart of Jamaica with every bite. This Jamaican Dirty Banana Pudding is a lush, comforting embrace of flavors, where the richness of ripe bananas meets the warmth of spices, all cradled in a creamy, dreamy pudding.

Ingredients

• 2 cups whole milk (I find the creaminess of whole milk makes all the difference)
• 1 cup heavy cream (for that indulgent texture we all crave)
• 3 ripe bananas, mashed (the spottier, the better for sweetness)
• 1/2 cup brown sugar (it adds a deep, molasses-like richness)
• 2 tbsp dark rum (a splash for that authentic Jamaican kick)
• 1 tsp vanilla extract (pure, for the best flavor)
• 1/2 tsp ground cinnamon (a whisper of spice)
• 1/4 tsp ground nutmeg (just a pinch to warm things up)
• 1/4 tsp salt (to balance the sweetness)
• 3 tbsp cornstarch (the secret to the perfect pudding thickness)
• 2 tbsp unsalted butter (for a silky finish)

Instructions

1. In a medium saucepan, whisk together the milk, heavy cream, mashed bananas, brown sugar, dark rum, vanilla extract, cinnamon, nutmeg, and salt over medium heat until the mixture is warm but not boiling, about 5 minutes.
2. In a small bowl, dissolve the cornstarch in 1/4 cup of water to create a slurry, ensuring there are no lumps.
3. Slowly whisk the cornstarch slurry into the warm milk mixture, continuing to cook over medium heat. Stir constantly to prevent the pudding from sticking to the bottom of the pan.
4. Once the mixture begins to thicken, about 5-7 minutes, reduce the heat to low and continue to cook for another 2 minutes, stirring continuously.
5. Remove the saucepan from the heat and stir in the unsalted butter until it’s fully melted and incorporated, giving the pudding a glossy finish.
6. Pour the pudding into a large serving bowl or individual ramekins. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
7. Refrigerate for at least 4 hours, or until the pudding is set and chilled through.

Cool and creamy, this pudding is a delightful contrast of textures, with the smoothness of the custard against the occasional chunk of banana. Serve it with a sprinkle of cinnamon on top or a dollop of whipped cream for an extra treat.

Spicy Jamaican Dirty Banana Waffles

Floating through the kitchen this morning, the aroma of ripe bananas and fiery scotch bonnet peppers mingled in the air, inspiring a breakfast that’s both comforting and thrilling. This dish, a playful twist on a classic, brings the warmth of the Caribbean to your table with every bite.

Ingredients

• 2 cups all-purpose flour (I love the texture it gives, but whole wheat works in a pinch)
• 1 tbsp baking powder (freshness is key here, so check the date)
• 1/2 tsp salt (a pinch more if you’re using unsalted butter)
• 2 ripe bananas, mashed (the spottier, the sweeter)
• 1 cup milk (whole milk makes them richer, but any works)
• 2 large eggs (room temperature blends smoother)
• 1/4 cup melted butter (unsalted, so you control the salt)
• 1 scotch bonnet pepper, finely minced (adjust to your heat tolerance)
• 1 tsp vanilla extract (pure, for that deep flavor)
• 1/2 cup brown sugar (packed, for that molasses depth)

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough for a crisp exterior.
2. In a large bowl, whisk together the flour, baking powder, and salt to avoid lumps.
3. In another bowl, mix the mashed bananas, milk, eggs, melted butter, scotch bonnet pepper, vanilla extract, and brown sugar until well combined.
4. Gently fold the wet ingredients into the dry until just combined; overmixing leads to tough waffles.
5. Lightly grease the waffle iron with butter or spray, then pour 1/2 cup batter onto the center, spreading slightly.
6. Close the lid and cook for 4-5 minutes, until golden and crisp. Tip: Resist the urge to peek early to ensure even cooking.
7. Serve immediately with a drizzle of maple syrup or a dollop of whipped cream for contrast.

Kicking off the day with these waffles, the heat from the scotch bonnet slowly builds, perfectly balanced by the sweet, creamy bananas. The edges crisp up beautifully, offering a delightful contrast to the fluffy interior. For an extra touch, top with toasted coconut flakes or a sprinkle of cinnamon to enhance the tropical vibe.

Dirty Banana Jamaican Cheesecake

Evenings like these call for something indulgent, a dessert that whispers of tropical breezes and the warmth of shared stories. This recipe, a harmonious blend of creamy cheesecake and the bold flavors of a Dirty Banana cocktail, is just that—a sweet escape.

Ingredients

• 2 cups graham cracker crumbs (I always crush mine a bit extra for that perfect texture)
• 1/2 cup unsalted butter, melted (the richness of unsalted butter is unbeatable here)
• 3 (8 oz) packages cream cheese, softened to room temperature (softening is key for a silky smooth filling)
• 1 cup granulated sugar (just the right amount to sweeten without overpowering)
• 3 large eggs (room temperature eggs blend more evenly into the batter)
• 1/2 cup mashed ripe banana (the riper, the better for that deep banana flavor)
• 1/4 cup coffee liqueur (it adds that signature Dirty Banana kick)
• 1 tsp vanilla extract (a splash of vanilla rounds out the flavors beautifully)
• 1 cup heavy whipping cream (chilled, for that light, airy topping)
• 2 tbsp powdered sugar (for just a hint of sweetness in the cream)

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s perfectly heated for baking.
2. Mix the graham cracker crumbs and melted butter until well combined, then press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crumbs evenly.
3. In a large bowl, beat the cream cheese and granulated sugar until smooth. Tip: Scrape down the sides of the bowl to incorporate all the sugar.
4. Add the eggs one at a time, beating well after each addition. This ensures a uniform texture.
5. Stir in the mashed banana, coffee liqueur, and vanilla extract until fully blended.
6. Pour the filling over the crust, smoothing the top with a spatula. Bake for 45-50 minutes, or until the center is just set. Tip: The cheesecake should still wobble slightly when shaken gently.
7. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.
8. Refrigerate for at least 4 hours, or overnight, to set completely.
9. Before serving, whip the heavy cream and powdered sugar until soft peaks form, then spread over the cheesecake.

Cool and creamy, this cheesecake is a delightful contrast of textures and flavors, with the richness of the cream cheese perfectly balanced by the tropical banana and coffee liqueur. Serve it chilled, perhaps with a sprinkle of cocoa powder or a drizzle of caramel for an extra touch of indulgence.

Jamaican Dirty Banana Cookies

Just imagine the warmth of the Caribbean sun as you bite into these Jamaican Dirty Banana Cookies, a delightful twist on the classic that brings a burst of tropical flavor to your kitchen. The recipe is a cozy embrace of ripe bananas and rich spices, perfect for those moments when you crave something sweet yet soulfully simple.

Ingredients

• 2 cups all-purpose flour (I love using King Arthur for its consistency)
• 1 tsp baking soda (make sure it’s fresh for the best rise)
• 1/2 tsp salt (a pinch of sea salt enhances the flavors beautifully)
• 1/2 cup unsalted butter, softened (room temp blends smoother)
• 3/4 cup brown sugar (packed, for that deep molasses sweetness)
• 1 large egg (room temp eggs incorporate better)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup mashed ripe bananas (about 2 medium, the spottier, the sweeter)
• 1/2 cup chopped walnuts (toasted lightly for extra crunch)
• 1/2 cup dark rum (a splash for that authentic Jamaican kick)
• 1/2 cup shredded coconut (unsweetened, for a subtle tropical hint)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Mix in the mashed bananas, dark rum, and shredded coconut until the mixture is uniform.
6. Gradually add the dry ingredients to the wet, mixing just until combined to avoid overworking the dough.
7. Fold in the chopped walnuts gently.
8. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yielded from the oven, these cookies are a harmonious blend of chewy and crisp, with the bananas and rum lending a moist, rich depth. Serve them alongside a cup of strong coffee or a glass of cold milk for a truly comforting treat.

Spicy Dirty Banana Jamaican Pie

Kindly imagine a moment where the warmth of the kitchen wraps around you like a gentle hug, and the air is filled with the intoxicating aroma of spices and ripe bananas. This is where our journey begins, with a dish that’s as vibrant and spirited as the island it hails from.

Ingredients

• 2 cups all-purpose flour (I find that sifting it first makes for a flakier crust)
• 1/2 cup cold unsalted butter, cubed (keep it cold for the best texture)
• 1/4 cup ice water (just enough to bring the dough together)
• 3 ripe bananas (the spottier, the sweeter)
• 1/2 cup brown sugar (for that deep, molasses-like sweetness)
• 1 tbsp Jamaican jerk seasoning (adjust according to your heat preference)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup heavy cream (for a luxurious finish)

Instructions

1. In a large bowl, whisk together the flour and a pinch of salt.
2. Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This rest period is crucial for a tender crust.
5. Preheat your oven to 375°F (190°C) and lightly grease a pie dish.
6. On a floured surface, roll out the chilled dough to fit your pie dish. Trim and crimp the edges as desired.
7. In a separate bowl, mash the bananas with brown sugar, jerk seasoning, and vanilla extract until well combined.
8. Pour the banana mixture into the prepared crust, then drizzle with heavy cream.
9. Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.
10. Allow the pie to cool for at least 15 minutes before serving. This waiting period lets the flavors meld beautifully.

As you take your first bite, notice how the spicy jerk seasoning plays off the sweetness of the bananas, creating a dance of flavors on your palate. The crust, tender and flaky, offers the perfect contrast to the creamy, spiced filling. Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert experience.

Jamaican Dirty Banana Cupcakes

Just imagine the warmth of the Caribbean sun as you bite into these Jamaican Dirty Banana Cupcakes, a delightful twist on the classic banana bread that’s infused with the rich flavors of rum and spices, creating a dessert that’s as vibrant and spirited as the island itself.

Ingredients

• 2 cups all-purpose flour (I always sift mine for that extra lightness)
• 1 tsp baking soda (the fresher, the better for rise)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup unsalted butter, room temperature (softened to the touch but not melted)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 large eggs, room temperature (they blend smoother when not cold)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1/4 cup dark rum (for an authentic Jamaican kick)
• 1 tsp vanilla extract (pure, not imitation, makes all the difference)
• 1/2 cup chopped walnuts (toasted lightly for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Mix in the mashed bananas, rum, and vanilla extract until the mixture is smooth.
6. Gradually fold in the dry ingredients, being careful not to overmix—just until no flour streaks remain.
7. Gently stir in the toasted walnuts for that nutty texture.
8. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Best enjoyed fresh, these cupcakes boast a moist crumb and a deep banana flavor, elevated by the warmth of rum. For an extra indulgent treat, drizzle with a rum glaze or top with a dollop of whipped cream infused with a hint of cinnamon.

Dirty Banana Jamaican Brownies

Remembering the first time I stumbled upon the recipe for Dirty Banana Jamaican Brownies, it felt like uncovering a hidden treasure. The blend of ripe bananas and rich cocoa promised a dessert that was both comforting and exotic, a perfect treat for those quiet afternoons when the world seems to pause.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that extra lightness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that deep chocolate flavor)
• 1/2 teaspoon baking powder (a little lift goes a long way)
• 1/4 teaspoon salt (just a pinch to balance the sweetness)
• 1/2 cup unsalted butter, melted (I let it cool slightly to avoid cooking the eggs)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 large eggs (room temperature blends smoother)
• 1 teaspoon vanilla extract (pure extract makes all the difference)
• 2 ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup chopped walnuts (for a crunchy contrast)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Whisking by hand here avoids overmixing later.
4. Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: A few lumps are okay; overmixing leads to tough brownies.
6. Gently stir in the chopped walnuts.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool.
9. Allow to cool completely in the pan before cutting into squares.

Decadently moist with a fudgy center, these brownies carry the subtle sweetness of bananas and a satisfying crunch from walnuts. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent twist.

Jamaican Dirty Banana Fritters

Venturing into the heart of Jamaican cuisine, there’s a humble yet profoundly satisfying treat that captures the essence of island comfort—banana fritters, affectionately dubbed ‘dirty’ for their irresistibly rustic appearance. These golden, crispy-edged delights are a testament to the beauty of simplicity, transforming overripe bananas into something magical with just a handful of pantry staples.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for its consistent quality)
• 1/4 cup granulated sugar (a little extra won’t hurt if you have a sweet tooth)
• 1 tsp baking powder (the fresher, the fluffier your fritters will be)
• 1/2 tsp salt (I prefer fine sea salt for its delicate crunch)
• 1 cup milk (whole milk lends a richer texture, but any will do)
• 2 large eggs (room temperature eggs blend more smoothly)
• 3 ripe bananas, mashed (the spottier, the sweeter)
• 1/2 tsp vanilla extract (pure extract makes all the difference)
• Vegetable oil for frying (about 2 cups, or enough for 1-inch depth in your pan)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the eggs lightly, then stir in the milk and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined—don’t overmix; a few lumps are okay.
4. Fold in the mashed bananas gently, ensuring they’re evenly distributed throughout the batter.
5. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F (use a candy thermometer for accuracy).
6. Drop tablespoonfuls of the batter into the hot oil, being careful not to overcrowd the pan.
7. Fry the fritters for about 2-3 minutes per side, or until they’re a deep golden brown and crispy.
8. Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain any excess oil.

Yieldingly tender on the inside with a satisfying crunch on the outside, these fritters are a delightful contrast of textures. The bananas caramelize slightly in the heat, offering a sweet, nuanced flavor that pairs wonderfully with a drizzle of honey or a dusting of powdered sugar. For an extra indulgent twist, serve them warm with a scoop of vanilla ice cream.

Spicy Jamaican Dirty Banana Sauce

Remembering the first time I tasted Spicy Jamaican Dirty Banana Sauce, it was like a melody of flavors dancing on my tongue, each note perfectly in harmony with the next. This sauce, with its fiery kick and sweet undertones, has since become a staple in my kitchen, a testament to the beauty of combining simplicity with boldness.

Ingredients

• 2 ripe bananas, mashed (the riper, the sweeter the sauce)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely chopped (I love the sharpness it adds)
• 2 cloves garlic, minced (fresh is always best)
• 1 scotch bonnet pepper, seeded and minced (handle with care, it’s fiery)
• 1 cup coconut milk (for that creamy, dreamy texture)
• 1 tbsp brown sugar (just a touch to balance the heat)
• 1 tsp allspice (the secret to its Jamaican soul)
• Salt to taste (I prefer sea salt for its mineral quality)

Instructions

1. Heat the olive oil in a medium saucepan over low heat, allowing it to warm gently to avoid burning.
2. Add the chopped onion to the pan, sautéing until translucent, about 5 minutes, stirring occasionally to ensure even cooking.
3. Stir in the minced garlic and scotch bonnet pepper, cooking for another 2 minutes until fragrant. Tip: Wear gloves when handling the pepper to protect your skin.
4. Mix in the mashed bananas, coconut milk, brown sugar, and allspice, stirring well to combine all the ingredients into a smooth mixture.
5. Bring the sauce to a simmer over medium heat, then reduce to low and let it cook for 15 minutes, stirring occasionally to prevent sticking. Tip: The sauce should thicken slightly but remain pourable.
6. Season with salt to taste, then remove from heat. Tip: Letting the sauce sit for 10 minutes before serving allows the flavors to meld beautifully.

Let this sauce be the star of your next meal, its velvety texture and complex flavors making even the simplest dishes sing. Drizzle it over grilled chicken or stir it into rice for an instant flavor upgrade.

Dirty Banana Jamaican Milkshake

Remembering the first time I stumbled upon the Dirty Banana Jamaican Milkshake, it was like discovering a hidden gem in the vast world of tropical drinks. Its rich, creamy texture and the perfect blend of banana and coffee flavors made it an instant favorite.

Ingredients

• 2 ripe bananas – the spottier, the better for sweetness.
• 1 cup vanilla ice cream – I always go for the full-fat version for that creamy dreaminess.
• 1/2 cup whole milk – though almond milk works in a pinch for a lighter version.
• 1 tbsp dark rum – optional, but it adds that authentic Jamaican kick.
• 1 tsp instant coffee granules – dissolves better than ground coffee.
• 1/2 tsp vanilla extract – pure extract makes all the difference.
• Ice cubes – about a cup, to chill it just right.

Instructions

1. Peel the bananas and break them into chunks directly into the blender.
2. Add the vanilla ice cream, milk, rum (if using), instant coffee, and vanilla extract to the blender.
3. Throw in the ice cubes last to keep everything cold while blending.
4. Blend on high for about 30 seconds, or until the mixture is smooth and no ice chunks remain. Tip: If the shake is too thick, add a splash more milk to reach your desired consistency.
5. Pour into a tall glass immediately. Tip: For an extra touch, drizzle some chocolate syrup around the inside of the glass before pouring.
6. Serve with a straw and a long spoon. Tip: Garnish with a banana slice or a sprinkle of coffee granules on top for that Instagram-worthy finish.

Unbelievably creamy and indulgent, this milkshake is a tropical escape in a glass. The coffee subtly cuts through the sweetness, making each sip perfectly balanced. Try serving it with a side of toasted coconut flakes for an added crunch.

Jamaican Dirty Banana Cinnamon Rolls

Beneath the golden glow of the morning sun, there’s something deeply comforting about the aroma of cinnamon and ripe bananas mingling in the air. These Jamaican Dirty Banana Cinnamon Rolls are a tender embrace of flavors, a sweet rebellion against the ordinary, inviting you to slow down and savor each bite.

Ingredients

• 2 cups all-purpose flour (I love the way it feels, soft as a cloud between my fingers)
• 1 tbsp baking powder (for that perfect rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1/4 cup unsalted butter, melted (I always use unsalted to control the flavor)
• 3/4 cup milk, warmed to 110°F (it should feel like a warm bath)
• 2 ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup brown sugar (for a deep, caramel-like sweetness)
• 2 tsp ground cinnamon (the heart of the dish)
• 1/4 cup chopped pecans (for a little crunch and a lot of love)

Instructions

1. Preheat your oven to 375°F. This ensures a cozy environment for your rolls to bake evenly.
2. In a large bowl, whisk together the flour, baking powder, and salt. It’s like laying down a soft bed for your ingredients.
3. Stir in the melted butter and warm milk until a dough forms. The warmth helps the ingredients embrace each other.
4. Turn the dough onto a floured surface and knead gently for about 2 minutes. Think of it as a gentle massage for the dough.
5. Roll the dough into a rectangle, about 1/4 inch thick. This is your canvas.
6. Spread the mashed bananas evenly over the dough, then sprinkle with brown sugar, cinnamon, and pecans. Each layer is a story.
7. Roll the dough tightly from the long side, then slice into 1-inch pieces. A sharp knife here makes all the difference.
8. Place the rolls in a greased baking dish, cover, and let them rest for 15 minutes. They’re getting ready for their big moment.
9. Bake for 20-25 minutes, or until golden brown. The aroma will tell you when they’re ready.

Kneading the dough with care and baking it with love brings out a texture that’s irresistibly soft inside with a slight crispness on the edges. The flavors of banana and cinnamon dance together in every bite, making these rolls a perfect companion to your morning coffee or as a sweet ending to your day. Try serving them warm with a dollop of whipped cream for an extra touch of indulgence.

Conclusion

You’ve just discovered a treasure trove of 18 Spicy Jamaican Dirty Banana Recipes that promise to electrify your taste buds! Whether you’re craving something sweet with a kick or a bold, spicy treat, there’s something here for every home cook in North America. Don’t forget to whip up your favorite, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos