Banana Bread with Rum

I have baked plenty of banana bread in my kitchen, and most of it has been good. But every now and then, I want a loaf with a little more warmth and depth to it. That is where the spiced rum comes in.

This Banana Bread with Rum still tastes like the banana nut bread we all know and love, but the rum gives it a quiet smoky spice that makes the banana flavor stand out a little more. It is a simple loaf, but it feels just special enough for cold mornings, holiday gifting, or one of those days when a warm slice with butter sounds mighty nice.

I usually make this when I have a few overripe bananas sitting on the counter and I know they need to be used soon. Around here, those bananas never seem to last long once Lee knows banana bread is involved.

Why I think You’ll Want to Make This Banana Bread with Rum

This is one of those recipes I come back to because it is easy, familiar, and just a little different from the usual loaf.

• The spiced rum adds warmth without making the bread taste boozy.
• It is a good way to use up very ripe bananas.
• The pecans give it a nice little crunch.
• It freezes well, so you can make one loaf now and save one for later.
• Mini loaves make sweet homemade gifts, especially around the holidays.

Key Ingredients:

Ripe bananas: I like bananas with plenty of brown spots for this recipe. They are softer, sweeter, and give the bread better flavor. If the bananas are still firm and yellow, I wait.

Spiced rum: This is what gives the loaf that warm little twist. I use only 2 tablespoons, so it does not take over the recipe.

Butter: Butter gives the bread a richer flavor than oil. I like the texture it gives the loaf too.

Pecans: Pecans add a good crunch and a little nuttiness. I usually chop them so they are scattered through the bread instead of sinking into big pockets.

Baking soda and baking powder: I use both here because the bread is heavy with bananas and nuts. They help the loaf rise and keep the texture from feeling too dense.

Equipment Needed:

Mixing bowl
Mixer
Loaf pan

How to make spiced rum banana bread

The full printable recipe card is below, but here is how I make this loaf and what I pay attention to along the way.

Step 1: Prepare the pan

Heat the oven to 350 degrees. Grease the bottom of a regular loaf pan.

I usually keep this simple and just grease the pan well, but you can also line it with parchment paper if you like lifting the loaf out cleanly.

Step 2: Cream the butter and sugar

In a large mixing bowl, mix the sugar and softened butter until they are well blended.

You do not need to beat this forever. I just want the butter and sugar mixed together nicely before the eggs go in.

Step 3: Add the eggs

Stir in the eggs and mix until everything is blended well.

This gives the batter a good base before adding the bananas, which are heavier and wetter.

Step 4: Add the bananas, rum, and water

Add the mashed bananas, spiced rum, and water. Mix until everything comes together.

If your bananas are very ripe and juicy, you may notice the batter looks a little loose. That is normal, but if it seems too wet, you can reduce the water slightly next time. Bananas can be a little different from batch to batch.

Step 5: Add the dry ingredients

Stir in the flour, baking soda, salt, and baking powder until just moistened.

I stop mixing as soon as I do not see dry flour anymore. Banana bread can get a little tough if it is overmixed, and nobody wants to work that hard for a slice of bread.

Step 6: Fold in the pecans

Fold in the chopped pecans.

If you have a few extra minutes, you can toast the pecans first in a dry skillet for about 3 to 5 minutes. I do this when I want the flavor to be a little deeper. Just let them cool a bit before adding them to the batter.

Step 7: Bake the banana bread

Pour the batter into the loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Start checking around the 50-minute mark. If the top is browning faster than the center is baking, loosely cover the loaf with foil for the last few minutes.

Step 8: Cool before slicing

Let the bread cool in the pan for about 5 minutes, then remove it from the pan and finish cooling on a wire rack.

I know it is hard to wait, especially when the kitchen smells like banana bread and rum, but the loaf slices better if it has a little time to settle.

Baking in Mini Loaf Pans

This Spiced Rum Banana Bread can also be baked in mini loaf pans. I love that size for gift giving, and the little slices are nice on a dessert tray too.

Mini loaves usually bake in about 30 to 35 minutes, but keep an eye on them because pan sizes can vary. Check with a toothpick in the center, just like you would with a regular loaf.

If I’m gifting them, I let the loaves cool completely, wrap them in clear wrap, and add a simple bow. It is one of those homemade gifts that feels thoughtful without being fussy.

If your house is 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 an hour. That’s just in time for that butter to come to room temperature. We usually make two and wrap up one of these Boozy Banana Bread loaves and freeze for later. Of course the other has to sampled immediately in our house.   

Bake days just got a little bit boozier and a whole lot tastier! Go ahead and try spicing up your banana bread game by adding a dash of spiced rum. Not only does it add a kick, but it also enhances the flavors.  So why stick to the same old recipe when you can experiment and create a loaf that’s sure to bring some holiday cheer? 

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!

What kind of alcohol to add to Banana Bread:

I have tried different liquors in baked goods, and I’ve found that a small amount can do more than just add its own flavor. It can help bring out the flavors already in the recipe.

Rum works especially well with banana bread because it has that deep, warm flavor that pairs nicely with ripe bananas. Spiced rum adds a little smoky spice too, which is my favorite in this loaf.

Bourbon would work too, but it gives a different flavor. It leans more toward smoky vanilla. Rum is a little richer and warmer to me, and spiced rum gives this bread the flavor I like best.

I don’t add enough rum for this bread to taste like alcohol. That is not what I’m after. I want just enough to deepen the banana flavor and give the loaf a little something extra. And since the bread bakes for close to an hour, some of the alcohol will bake off, but not necessarily all of it. If you need to avoid alcohol completely, just leave the rum out. The banana bread will still be good.

Variations

You can make this loaf a few different ways without changing the whole recipe.

Use regular rum instead of spiced rum if that is what you have. The flavor will be a little less spicy but still warm.

Use walnuts instead of pecans. I prefer pecans in this loaf, but walnuts work just fine.

Leave out the nuts if you need to. The bread will be softer and simpler, but still good.

Add a small pinch of cinnamon if you want a little more spice. I would keep it light so it does not cover up the banana and rum flavor.

Storing & Freezing

Let the banana bread cool completely before wrapping it. I usually wrap it tightly in plastic wrap or foil and keep it at room temperature for about 2 to 3 days.

For longer storage, keep it in the refrigerator for up to a week. I like to warm a slice just a little before serving it, especially if I’m adding butter.

Banana bread freezes well. I often make two loaves and freeze one for later.

Wrap the cooled loaf tightly in plastic wrap, then wrap it again in foil or place it in a freezer bag. Freeze for up to 3 months.

To serve, let it thaw at room temperature. You can also slice it before freezing, which makes it easy to pull out one or two slices at a time.

Frequently Asked Questions

More Bread Recipes to Try

If you like keeping quick breads around for breakfast, snacking, or gifting, you might also enjoy my Cranberry Muffins with Pecan Streusel Topping, Aunt Betty’s Zucchini Bread, Maple Banana Pecan Bread, or Eggnog Bread with Rum Glaze. They are all the kind of recipes I like to have tucked away for company, cold mornings, or when I just want something homemade on the counter. If this recipe is making your mouth water, check out these delicious bread ideas.

If you make this Banana Bread with Rum, I would love to hear how it turned out for you. Leave me a comment and tell me if you used spiced rum or made it your own way. And if you enjoyed the recipe, a star rating is always appreciated. It helps more friends find their way here too. You can also share it on Facebook and tag me so I can see what you’re baking.

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