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Banana Rum Bread

This recipe is has a new twist on an old classic. Use up those spotty bananas in your kitchen, add your favourite rum and voila! I made this loaf using Kraken Spiced Rum, just a heads up this banana bread won't last long in your house! This banana bread is quick and easy to make. No need to get your stand mixer dirty, the batter comes together with the help of a wooden spoon. If you're fortunate to have some banana bread around the next day, it tastes even better then!


3-4 ripe smashed and mashed bananas

1/3 cup butter, softened

3/4 cup light brown sugar

1 egg, beaten

1 teaspoon vanilla

2 tablespoons rum

1 teaspoon baking soda

pinch of salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/2 cups flour

1/2 cup rum (for top)

Preheat oven to 350. Mix butter & mashed bananas in a large mixing bowl. Mix in sugar, egg, vanilla and rum. Add spices. Combine. Add baking soda and salt. Add flour and mix. Pour batter into a 4x8 inch loaf pan. Bake 50-60 minutes, or until tester comes out clean. Cool on a rack for 1 hour. Brush the top of the loaf with 1/4 cup rum. Let sit 30 minutes. Brush the top with the remaining rum. Remove from pan and slice to serve.

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