This banana rum bread recipe is a dose of tropical goodness that will remind you of the warm sun and sandy beaches. With the perfect amount of rum, it’s a great treat for the weekend or a special occasion.
Banana Rum Bread
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs, beaten
- 1/4 cup dark rum
- 3 ripe bananas, mashed well
- 1/2 cup chopped pecans (optional)
- Preheat your oven to 350 degrees F (175 degrees C).
- In a small bowl, combine the flour, baking soda and salt. Set aside.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Add the rum and bananas and mix until well blended.
- Add the flour mixture into the banana mixture and stir until just moistened.
- Stir in the pecans, if using.
- Pour the batter into a greased loaf pan and bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes before removing to a wire rack to cool completely.
This banana rum bread is perfect for breakfast or as an afternoon snack. The rum gives it a delicious twist that pairs perfectly with the sweetness of the bananas. You can also add some nuts to give it a little crunch, or serve it with whipped cream for an extra treat.
Make sure your bananas are ripe before making this bread. The riper they are, the more flavor they will add to the bread. You can also freeze ripe bananas and use them later for this recipe.
Enjoy the delicious taste of this banana rum bread with your family and friends, and imagine yourself relaxing on a tropical island with the warm sun on your skin.
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