Making this Boozy Banana Bread with rum gives an extra kick to a much-loved recipe. Spiced rum banana bread is sure to bring welcome cheer to your holidays.
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? Were your expectations 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!
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Over the years, we have experimented with different liquors in baked goods and this is what we have learned. When a dash of alcohol, such as rum is added to a batter, it doesn’t just add flavor, it enhances it.
This bears repeating, alcohol enhances the flavors already in your dish by bringing out and releasing the flavors. Trust us, it’s a science thing. Don’t add enough alcohol is for the bread to taste like alcohol. But add just enough alcohol is for that science thing to happen. And since this loaf of banana bread with rum is cooked for almost an hour, most of the alcohol content will be cooked away anyway, leaving just the enhanced concentrated flavor.
What kind of alcohol to add to Banana Bread:
Most bourbons will add a smoky vanilla flavor while rum adds a smoky intense flavor unless it’s spiced rum then you have a smoky spice flavor.
Any of these liquors would work well in this Boozy Banana 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 an 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).
Banana Bread with Rum Recipe
- 1 cup sugar
- ⅓ cup unsalted butteer
- 2 eggs
- 4 ripe bananas, mashed
- ⅓ cup water
- 2 Tablespoons spiced Rum, optional
- 1 ⅔ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup Pecans, chopped
- Mixing Bowl
- Loaf Pans
NOTE: We baked this Spiced Rum Banana Bread in a regular size bread loaf pans but it can also be baked in mini loaf pans. The mini loaf pan size 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.
How to make spiced rum banana bread
Heat oven to 350 degrees and grease bottom of a bread loaf pan
Mix sugar and butter until well blended in a large mixing bowl, stir in eggs and blend well
Add bananas, rum and water, and mix until well blended
Stir in flour, baking soda, salt, and baking powder until just moistened, fold in pecans
Pour into the loaf pan and bake for 50-60 minutes until a toothpick inserted in center comes out clean
Let cool for 5 minutes, remove from pans and cool on wire racks prior to slicing.
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 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.
Other Bread Recipes
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Boozy Banana Bread with Spiced Rum
- Heat oven to 350 degrees and grease bottom of a bread loaf pan
- Mix sugar and butter until well blended in a large mixing bowl, stir in eggs and blend well
- Add bananas, rum and water, and mix until well blended
- Stir in flour, baking soda, salt, and baking powder until just moistened, fold in pecans
- Pour into the loaf pan and bake for 50-60 minutes until a toothpick inserted in center comes out clean
- Let cool for 5 minutes, remove from pans and cool on wire racks prior to slicing.