Rum Banana Bread
User Reviews
4.7
Rum Banana Bread
Description
This Rum Banana Bread recipe uses overripe bananas mashed and cooked with butter, brown sugar, and dark rum to develop a flavorful base. Sour cream and buttermilk provide moisture and tenderness, while a mix of flour, baking soda, salt, and warm spices like nutmeg, cinnamon, and cardamom create a fragrant, well-leavened loaf. The batter is baked in a greased and floured loaf pan to ensure even rising and browning.
The texture of this banana bread is moist and tender with a rich banana flavor accented by warm spices and rum undertones. A glaze made from powdered sugar, rum, and melted butter can be drizzled on top to add a sweet finish.
This bread keeps well at room temperature for a few days and can be refrigerated or frozen for longer storage. It is especially enjoyable warmed slightly with butter spread over slices.
For best results, use room temperature ingredients and do not overmix the batter to maintain a tender crumb. Adjust the baking time if using different pan sizes.
Ingredients
- 3 large banana over ripe, mashed, ~1 1/4 cups
- 1/2 cup brown sugar packed
- 1/2 cup butter unsalted, plus 1 Tbsp. for greasing loaf pan
- 3 Tbsp. dark rum I use Captain Morgan, or spiced rum
- 2 large egg room temperature
- 1/4 cup vegetable oil
- 1/4 cup sour cream room temperature
- 1/4 cup buttermilk room temperature
- 1 tsp. vanilla extract
- 2 cups flour spooned and leveled
- 2/3 cup granulated sugar
- 1 tsp. baking soda
- 1 tsp. ground nutmeg
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 tsp. cardamom
For the glaze:
- 1-2 cups powdered sugar
- 1-2 Tbsp. rum
- 2 Tbsp. unsalted butter melted
Instructions
- Preheat oven to 350°F. Be sure to adjust the oven rack to the lower-middle position.
- Grease the pan: Grease a 8.5 x 4.5 inch light colored loaf pan with softened butter. Evenly spread a thin layer of butter over the interior surface of the loaf pan. Be sure to cover the bottom and sides, including the corners. Add a tablespoon or two of all-purpose flour to the pan. Tilt and rotate the pan, tapping it gently, to distribute the flour evenly across the greased surface. The flour will stick to the butter, creating a light, floury coating. Hold the greased and floured pan upside down over the sink or a trash can to allow any excess flour to fall out. Gently tap the pan to help remove loose flour.
- In a medium skillet add the mashed bananas, butter, brown sugar, and rum. Cook and whisk banana mixture over medium heat until butter melts and mixture begins to simmer. Turn the heat down to low and let simmer for ~3-5 minutes, whisking occasionally.
- Remove from heat and let slightly cool for about 10 minutes. It does not have to cool all the way, but just so it is not super hot. (If you are folding in chocolate chips into the batter you will want it to cool completely).
- In a large bowl, combine the eggs, oil, sour cream, buttermilk, and vanilla extract.
- Add the cooled banana mixture to this and whisk together.
- In a separate mixing bowl, combine the flour, sugar, baking soda, salt, nutmeg, cinnamon, and cardamom.
- Add the dry ingredients to the wet ingredients and gently fold until combined. Do not over mix the batter.
- Pour this mixture into the prepared pan.
- Bake for ~60-65 minutes, or until a toothpick comes out clean.
- While the bread cools, you can prepare the frosting. Whisk powdered sugar, rum and butter together. Add more or less powdered sugar and rum until you get the desired frosting consistency; either drippy for a glaze or more thick like a frosting in the photos.
- Make sure your bread is 100% cooled down before you drizzle the frosting over the bread. Enjoy!
Notes
- This updated recipe delivers a moist and tender bread with a well-risen center compared to previous versions.
- Store at room temperature for 2-3 days or refrigerate up to 1 week; freeze tightly wrapped for 2-3 months.
- Warming slices in the microwave with butter enhances the flavor on later days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1thick slice | |
| Calories | 325kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 287mg | 12% |
| Potassium | 204mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 516IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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