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Banana rum bread on a black plate with two slices cut.

Banana Rum Bread

Maureen Reynolds
This moist and delicious banana quick bread is infused with a touch for rum.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12

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

You can substitute the dark rum with 4 to 5 teaspoons of artificial rum extract.
Store leftovers wrapped tightly at room temperature for up to 3 days.
Freezes well.  Wrap tightly and place in an airtight container or freezer bag for up to 2 months.
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https://www.redcottagechronicles.com/recipe/banana-rum-bread/