Banana Rum Bread
This delicious quick banana rum bread recipe gives a nod to the islands with its’ bold banana flavour and a touch of real rum baked in. It’s the perfect snack with a cup of coffee or tea!
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Quick breads are a go-to snack at our house. They come together quickly and are delicious warm and fresh from the oven. Their enticing aromas fill the home, making the anticipation of that first bite even more irresistible!
Banana based quick breads are an excellent way to use up those ripe bananas. This double chocolate chunk banana bread is definitely a favourite.
Making this banana rum bread requires just an electric mixer, a mixing bowl, and a 9 inch by 5 inch loaf tin. No special tools or outrageous ingredients. Chances are you have everything you need already on hand.
Ingredients You Will Need
- all purpose flour
- baking soda
- salt
- sugar
- butter
- eggs
- ripe bananas
- yogurt
- dark rum or rum extract
- vanilla extract
- walnuts (optional)
How To Make Banana Rum Bread
Be sure to check out the full printable recipe instructions and ingredient list below
Whisk together flour, baking soda and salt, set aside. In bowl of electric mixer cream butter and sugar for 2 to 3 minutes. Next, add eggs, one at a time, blending well between each.
Add yogurt, banana, rum and vanilla, and beat on low until well blended. Add the flour mixture.
On low speed, stir flour mixture into the wet mixture just until blended. If you are using nuts, fold them into the batter now. Transfer batter to prepared loaf pan and top with addition chopped nuts. Bake at 350F for about 1 hour.
Remove from oven when cake tester inserted into centre comes out clean. Let rest in loaf tin for 10 minutes, and then turn out onto cooling rack. Allow to cool slightly before slicing.
Serve with a slathering of creamy butter or a dusting of powdered sugar.
Variation Ideas
- add 1/2 cup sweet flaked coconut to the batter
- add 1/2 cup raisins soaked in apple cider for an apple rum flavoured bread
- drizzle with cream cheese glaze
This bread freezes well. Wrap tightly and place in an airtight freezer bag or container before freezing. It’s a great idea to slice and freeze individually wrapped slices wrapped in plastic wrap. Take a slice out of the freezer in the evening for packing in lunches the next day.
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Banana Rum Bread
Equipment
- 9 inch by 5 inch loaf ban
- stand mixer or electric hand mixer
- Mixing bowl
Ingredients
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ¼ cup butter, softened
- 2 large eggs
- 1 ½ cups mashed banana (about 3 medium bananas)
- ¼ cup plain greek yogurt
- 3 tablespoons dark rum
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350℉ Line a 9 by 5 inch loaf pan with parchment or spray with non-stick spray and set aside.
- In a large bowl whisk together flour, baking soda and salt. Set aside.
- In bowl of electric mixer beat sugar and butter on medium until light and fluffy, about 2 minutes. Add eggs, one a time, beating well after each addition.
- Add banana, yogurt, rum and vanilla to the butter mixture and beat until well blended.
- Add the flour mixture, beat on low just until combed. Do not over mix. Add nuts if using. Transfer batter to prepared pan. Bake at 350℉ for 1 hour, or until tester comes out clean.
Notes
