Banana Rum Bread bursting with banana flavour and a hint of rum that takes this sweet bread to another level. And this bread can be baked in the oven or on a smoker for extra flavour.
Not a typical banana bread recipe, this sweet bread combines the flavours of banana with rum and the warm spiciness of cinnamon to create a moist and tender banana bread that is sure to please.
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Ingredients For Making Banana Rum Bread
To make this recipe you will need:
- Overripe bananas.
- Rum. *See below for details on the rum used for this recipe.
- Brown sugar.
- Eggs.
- Vegetable oil.
- White sugar.
- All-purpose flour.
- Cinnamon.
- Baking powder.
- Baking soda.
- Nutmeg.
- Salt.
What Kind Of Rum Is Used For This Recipe?
The kind of rum you use in this recipe is a matter of preference. We have tested this recipe with three different kinds of rum and each has given the banana bread a subtle different flavour.
The three types of rum we have tested are:
-
- White rum. This gave the banana bread the most subtle flavour of rum.
- Jamaican Rum. The flavours of this rum complemented the banana the most. (It is our favourite)
- Spiced Rum. This kind of rum adds a spicy flavour to the banana bread.
Looking for banana bread without alcohol? Try our One Bowl Chocolate Chip Banana Bread.
This recipe can also be made without alcohol and still get the rum flavour by adding 1 tablespoon of imitation rum extract and 3 tablespoons of milk in place of the rum.
Two Ways To Bake Banana Rum Bread
There are two ways to bake this bread: in the oven or on the smoker. You will find the oven method of baking this sweet bread in the recipe card below.
If you would like to bake this recipe on a smoker, the instructions are similar.
We use a pellet smoker for baking because it is easier to maintain a consistent temperature than using wood. This is our favourite way to bake in the summer so we aren’t heating the kitchen.
Our go-to wood flavours for this bread are apple wood or a competition blend.
Preheat the smoker to 375ºF and bake the bread for 50-60 minutes or until baked through, rotating the bread halfway through baking.
If you like this recipe you may also like our Oreo Banana Bread.
Storing Banana Bread
Once fully cooled, banana bread should be stored in an air-tight container or wrapped in plastic wrap. Store at room temperature for up to three days.
Banana Rum Bread can also be frozen for up to three months and thawed at room temperature before serving.
Have you made this recipe? We would love to hear about it. Leave a comment below to let us know what you think.
Banana Rum Bread
Ingredients
- 3 medium overripe bananas, mashed
- ¼ cup rum
- 1 cup brown sugar
- 2 eggs
- ⅓ cup vegetable oil
- ¼ cup white sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 Tbsp cinnamon
- 1 tsp baking soda
- 1 tsp nutmeg
- 1 tsp salt
Topping (optional)
- 1 ripe banana, sliced in half lengthwise
- 2 Tbsp brown sugar
Instructions
- Mix bananas and rum in a large bowl and set aside for 5 minutes.
- Preheat oven to 375℉ and grease a 9-inch bread pan with baking spray or butter.
- Add brown sugar, eggs, vegetable oil, and white sugar to the bananas and stir well.
- In a separate bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg and salt.
- Pour dry ingredients into the wet ingredients and stir until just combined.
- Pour batter into the prepared pan.
- For the optional topping, place the sliced banana on top of the batter with the cut side up. Sprinkle brown sugar over the bananas.
- Bake in preheated oven for 55-60 minutes or until centre of the bread is baked. (use a toothpick to poke the centre and if it comes out clean, the bread is baked.)
- Allow banana bread to cool in pan on a cooling rack for 5 minutes.
- Remove bread from pan and cool on wire rack until fully cooled before slicing and serving.
Notes
