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Wednesday, October 19, 2016

Banana Nut Bread enhanced with Spiced Rum

Have you ever baked banana nut bread and it tasted fine but it just lacked something?  The flavors were all there but they just didn't pop or maybe the flavors were just not true enough?   Your expectations were just not met?

 I mean we truly love a great Banana Nut bread in this house and we usually have a loaf or two in the freezer awaiting one of those snowy mornings to heat it up and smear it with butter.   Pair that with an awesome cup of latte, and we are two very contented souls.    Yeppers, you can come on over, we will save you some! 

Over the years, we have experimented with different liquors in baked goods and this is what we have learned.   When an dash of alcohol, such as rum is added to a batter, it doesn't just add flavor, it enhances it.   This bears repeating, it enhances the flavors already in your dish by bringing out and releasing the flavors. Trust us, it's a science thing.   Not enough alcohol is added for the bread to taste like alcohol, but just enough alcohol is added for that science thing to happen.   And since this loaf of banana nut bread is cooked for almost an hour, most of the alcohol content will be cooked away anyway, leaving just the enhanced concentrated flavor.   Most bourbons will add a smoky vanilla flavor while rum adds a smoky intense flavor unless it's spice rum then you have a smoky spice flavor.  Any one of these liquors would work well in this Boozy Banana Nut Bread and you could experiment with several different of them to come up with a loaf that pleases you.   We started with spiced rum and it really bought out the flavor of banana and added just a underlying smoky spice flavor that we fell in love with.   The spiced rum was just the right touch for us and now we can't wait for it to snow! (as if we are waiting, yeah right).     
We baked this This Boozy Banana Nut Bread in a regular size bread loaf pan but it can also be baked in mini loaf pans.   The mini loaf pans would be perfect for gift giving or they would make the sweetest little slices for a lovely finger food dessert tray.   Just reduce your cooking time to about 30-35 minutes for mini loaf pans.   Also clear wrap and a bow can be added for adorable and thoughtful gifts.  

If you are like us, you seem to always have a few over-ripe bananas around and with just a few pantry ingredients, a loaf can be on your counter in about hour, just in time for that butter to come to room temperature.    We usually make double and wrap one of them and freeze for later.  Of course the other has to sampled immediately in our house.    

Boozy Banana Nut Bread

  • 1 cup of sugar
  • 1/3 cup of unsalted butter
  • 2 eggs
  • 4 mashed ripe bananas
  • 1/3 cup water
  • 2 tablespoons of spiced rum (optional)
  • 1 2/3 cups all purpose flour (Not self rising)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup chopped pecans
1. Heat oven to 350 degrees and grease bottom of a bread loaf pan
2. Mix sugar and butter until well blended in a large mixing bowl, stir in eggs and blend well
3. Add bananas, rum and water and mix until well blended
4. Stir in flour, baking soda, salt and baking powder until just moistened, fold in pecans
5. Pour into the loaf pan and bake for 50-60 minutes until toothpick inserted in center comes out clean
6. Let cool for 5 minutes, remove from pans and cool on wire racks prior to slicing.
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Other lovely sweet treats to enjoy:


  1. This would be a perfect gift for my friends at work... I have made wee wallhangings and wanted 'something' else... this is what I have been looking for! Thanks for sharing!!

  2. Hi Evelyn, this sounds and looks delicious if only I could have a piece! Lol! Enjoy Christmas and have a Happy New Year. Julie

  3. I found your blog through The Great Blog Train! You can check out my blog, Meg’s Menagerie, at Have a great week!!!

  4. What a neat twist on a classic! :)

    Thanks again for joining the Link Up this week!

  5. Wonderful twist on banana bread. Thanks for sharing at Simple Supper Tuesday.

  6. Evelyn, I love your take on banana bread - I never thought about adding a little rum and I'll bet it adds great flavor! Thanks for sharing your recipe - pinning! Hope you are having a wonderful week, my friend! Hugs!

  7. I'd like to try my pyrex small 501 fridgies for mini loaf pans. How may ounces does a mini loaf pan hold?

  8. I had to laugh at the name :-) This looks like it would taste and smell amazing! Thanks for sharing and linking up to What'd You Do This Weekend. Have a merry Christmas! Pinned!

    --Ashley @

  9. Yum! I have really, and I mean really ripe bananas on my counter right now! This looks like an amazing recipe and the perfect one to use up those bananas with. I can't wait to try it! Merry Christmas:)

  10. oh my goodness. I just have to write YTUMMY! Thank you for sharing at the Thursday Favorite Things blog hop. Wishing you a lovely weekend and a very Merry Christmas♥

  11. Hi Evelyn,
    We would just love your Banana Nut Bread it looks awesome! Thanks so much for sharing with Full Plate Thursday and have a very Merry Christmas!
    Miz Helen

  12. I've tried banana bread w/ bourbon, but spiced rum sounds excellent! Thank you for sharing. Merry Christmas and Happy New Year, my friend!

  13. Congratulations! Your Boozy Banana Bread is a featured recipe on today's Required Ingredient Link Party today on Future Expat. It looks like a great recipe and it's not a surprise this was a reader favorite! Thanks for linking up, and I hope you'll come back and share more great recipes for today's Onion recipe party.

  14. I would never have thought about adding rum but sounds interesting! Thanks for sharing on the weekend re-Treat link party! Hope to see you again Thursday at 7PM.

    Britni @ Play. Party. Pin.

  15. Such cute little loaves and they certainly would make perfect gifts. Thanks for linking them to Think Tank Thursday. I hope to see you again today.

  16. What a good idea to add a touch of spiced rum!

  17. Yum, you had me at 'Boozy'! Pinning to try soon since I just bought a huge bunch of bananas, that I'm sure will not all get eaten (and now I'm hoping they don't!)


Thank you so much for your sweet comments:)))