• Kris Riley

Banana Rum Bread aka (Drunken Banana Bread)

This recipe is a welcome change to 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, be careful it won't last long in your house! It's easy to mix this batter with a wooden spoon so no need for your mixer. I found this to be even that much better the next day. Enjoy a piece spread liberally with butter.


3-4 ripe smashed 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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