Banana Rum Bread

Boozy banana bread goodness.

Banana Rum Bread | Especially Edible

I don’t drink. So why would I decide to make something called “Banana Rum Bread?” Because “rum” doesn’t just say “alcohol.” It says decadent. It says happy, boozy, slightly blurry Friday nights. It says, especially for the non-drinker, that Katy Perry song about waking up in Vegas (“get up and shake the glitter off your clothes now”). Most of all, it says Captain Jack Sparrow in Pirates of the Caribbean.

Oh, Johnny Depp. Sigh.

Any more questions about why I’d want to make banana rum bread?

It doesn’t scream rum, but it does scream best banana bread ever.

Banana Rum Bread | Especially Edible

Banana Rum Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 20 minutes

1 loaf


1/2 cup butter

3/4 cup brown sugar, packed

2 large eggs

1 tsp. vanilla extract

3 large ripe bananas, mashed

1 cup all-purpose flour

1 cup wheat flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup dark rum


Preheat oven to 350.

Whisk together the flours, baking soda, baking powder, salt, cinnamon, and nutmeg in a small bowl.

Cream together the butter and sugar. Beat in eggs one at a time, then mix in vanilla, mashed bananas, and rum.

Pour batter into a 9x5 loaf pan coated with cooking spray. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool loaf in pan for ten minutes, then turn out onto a wire rack to cool completely.

Recipe from A Pastry Affair

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