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Banana Rum Bread

Karina Kari
This Banana Rum Bread combines ripe bananas, a hint of dark rum, and a soft, tender crumb for a deliciously moist loaf.
Quick to mix and bake, it’s perfect for breakfast, dessert, or an anytime snack.
A fiber-rich and satisfying treat that’s easy to make and share.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 loaves

Equipment

  • 2 mini loaf pans (5.75 x 3.25 x 2.25 inches) or 1 8-inch loaf pan
  • Parchment paper (enough to line pans)
  • Nonstick cooking spray
  • Large Mixing Bowl
  • Fork or potato masher
  • Microwave-safe bowl
  • Electric mixer or whisk
  • Cooling rack
  • Toothpick (for doneness check)

Ingredients
  

  • ¾ cup salted butter melted
  • 1 cup mashed ripe bananas about 2 medium bananas
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda

Instructions
 

  • Preheat and Prepare the Pans: Start by preheating your oven to 350°F (175°C).
    While the oven warms, prepare your baking pans.
    If using two mini loaf pans (5.75 x 3.25 x 2.25 inches) or a single 8-inch loaf pan, spray them generously with nonstick cooking spray.
    For extra assurance against sticking, line the bottom of each pan with parchment paper and spray the parchment lightly as well.
    This ensures the loaves will release perfectly after baking.
  • Melt the Butter: Place ¾ cup of salted butter in a microwave-safe bowl.
    Heat it in the microwave in 20–30 second intervals until fully melted.
    Be careful not to overheat; the butter should be just melted, not browned.
    Set it aside to slightly cool while you prepare the bananas.
    The melted butter will add richness and moisture to the loaf.
  • Mash the Bananas: Peel 2 medium ripe bananas and place them in a large mixing bowl.
    Using a fork or a potato masher, mash the bananas thoroughly until they are mostly smooth with only small lumps remaining.
    Well-mashed bananas release natural sweetness and moisture, which keeps the bread soft and tender.
  • Combine Wet Ingredients: Add the melted butter to the mashed bananas.
    Next, add ¾ cup granulated sugar, ¼ cup packed brown sugar, 2 large eggs, 1 tablespoon dark rum, and 1 teaspoon vanilla extract.
    Using an electric mixer on medium speed (or a whisk if mixing by hand), blend everything together until fully combined.
    The batter should be smooth, glossy, and slightly thick.
    This step ensures that all the flavors—sweetness, rum, and vanilla—are evenly distributed throughout the loaf.
  • Incorporate the Dry Ingredients: In a separate small bowl, combine 1 ½ cups all-purpose flour and 1 teaspoon baking soda.
    Gradually add the dry ingredients to the wet banana mixture.
    Start mixing on low speed to prevent flour from puffing into the air, then increase to medium once most of the flour is incorporated.
    The batter should be thick, cohesive, and slightly elastic.
    Avoid overmixing, as this can make the bread dense instead of soft and tender.
  • Transfer Batter to Pans: Divide the batter evenly between the two mini loaf pans, or pour all of it into a single 8-inch loaf pan if using one.
    Use a spatula to smooth the top of the batter and ensure it is evenly distributed.
    This helps the bread bake evenly and form a uniform crust.
  • Bake the Bread: Place the pans in the preheated oven.
    Mini loaves will bake for approximately 40–45 minutes, while a full 8-inch loaf may take 60–70 minutes.
    To test for doneness, insert a toothpick into the center of the loaf.
    If it comes out clean or with just a few moist crumbs, the bread is ready.
    If batter sticks to the toothpick, continue baking for a few more minutes and check again.
    This careful testing ensures perfectly baked, moist bread without overbaking.
  • Cool in Pans: Once baked, remove the pans from the oven and let the bread cool in the pans for 10 minutes.
    This short cooling period allows the bread to firm up slightly, making it easier to remove from the pans without breaking.
  • Remove and Transfer to Rack: Carefully run a butter knife along the edges of the loaf to loosen it.
    Gently turn the bread out onto a cooling rack.
    Peel away the parchment paper if used.
    Cooling the bread completely on a wire rack prevents condensation from forming on the bottom, which could make the loaf soggy.
  • Serve or Store: Slice the Banana Rum Bread once cooled, and serve plain or with a light spread of butter or cream cheese.
    If not serving immediately, wrap the loaf tightly in plastic wrap or store in an airtight container.
    The bread can also be frozen for up to three months, making it convenient for meal prep or future snacking.

Notes

  • Use ripe bananas for maximum natural sweetness and moisture—overripe bananas with brown spots work best.
  • Always measure flour properly: spoon it into a measuring cup and level off with a knife to prevent dense bread.
  • For a more pronounced rum flavor, increase the dark rum slightly, but avoid adding too much or it may affect the texture.
  • If using mini loaf pans, baking time is shorter—check around 35–40 minutes to prevent overbaking.
  • Allow the bread to cool completely before slicing to ensure clean slices and prevent crumbling.
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