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Rum Banana Bread

My Rum Banana Bread is moist, easy to make and full of banana flavor! The addition of rum brings a rich, complex, and slightly boozy flavor to the banana bread without it really tasting like alcohol at all. The rums role is to help add moisture, make it tender and all in all, it's a fun twist on the homemade classic banana bread loaf!
Course Dessert
Cuisine American
Keyword bananabread
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling time 30 minutes
Total Time 2 hours 5 minutes
Servings 10 slices
Calories 325kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 3 large over ripe bananas, mashed (~1 1/4 cups)
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter (plus 1 Tbsp. for greasing the loaf pan)
  • 3 Tbsp. Dark Rum or Spiced Rum I use Captain Morgan
  • 2 large eggs, room temperature
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream, room temperature
  • 1/4 cup buttermilk, room temperature
  • 1 tsp. vanilla extract
  • 2 cups flour, spooned and leveled
  • 2/3 cup granulated sugar
  • 1 tsp. baking soda
  • 1 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cardamom

For the glaze:

  • 1-2 cups powdered sugar
  • 1-2 Tbsp. rum
  • 2 Tbsp. unsalted butter, melted
US Customary - Metric

Instructions

  • Preheat oven to 350°F. Be sure to adjust the oven rack to the lower-middle position.
  • Grease the pan: Grease a 8.5 x 4.5 inch light colored loaf pan with softened butter. Evenly spread a thin layer of butter over the interior surface of the loaf pan. Be sure to cover the bottom and sides, including the corners. Add a tablespoon or two of all-purpose flour to the pan. Tilt and rotate the pan, tapping it gently, to distribute the flour evenly across the greased surface. The flour will stick to the butter, creating a light, floury coating. Hold the greased and floured pan upside down over the sink or a trash can to allow any excess flour to fall out. Gently tap the pan to help remove loose flour.
    a loaf pan coated with flour.
  • In a medium skillet add the mashed bananas, butter, brown sugar, and rum. Cook and whisk banana mixture over medium heat until butter melts and mixture begins to simmer. Turn the heat down to low and let simmer for ~3-5 minutes, whisking occasionally.
    3 large over ripe bananas, mashed (~1 1/4 cups), 1/2 cup brown sugar, packed, 1/2 cup unsalted butter (plus 1 Tbsp. for greasing the loaf pan), 3 Tbsp. Dark Rum or Spiced Rum
    mashed bananas, butter, brown sugar and rum in a saute pan.
  • Remove from heat and let slightly cool for about 10 minutes. It does not have to cool all the way, but just so it is not super hot. (If you are folding in chocolate chips into the batter you will want it to cool completely).
    mashed bananas in a saute pan with a wooden spoon.
  • In a large bowl, combine the eggs, oil, sour cream, buttermilk, and vanilla extract.
    2 large eggs, room temperature, 1/4 cup vegetable oil, 1/4 cup buttermilk, room temperature, 1 tsp. vanilla extract, 1/4 cup sour cream, room temperature
    wet ingredients for banana bread in a large glass bowl.
  • Add the cooled banana mixture to this and whisk together.
    wet ingredients for banana bread in a large glass bowl.
  • In a separate mixing bowl, combine the flour, sugar, baking soda, salt, nutmeg, cinnamon, and cardamom.
    2 cups flour, spooned and leveled, 2/3 cup granulated sugar, 1 tsp. baking soda, 1/2 tsp. salt, 1 tsp. ground nutmeg, 1/4 tsp. cinnamon, 1/4 tsp. cardamom
    flour and spices in a large glass bowl with a whisk.
  • Add the dry ingredients to the wet ingredients and gently fold until combined. Do not over mix the batter.
    banana bread batter in a large glass bowl with a wooden spoon.
  • Pour this mixture into the prepared pan.
    banana bread batter poured into a loaf pan.
  • Bake for ~60-65 minutes, or until a toothpick comes out clean.
    freshly baked rum banana bread on a hand towel on a cutting board.
  • While the bread cools, you can prepare the frosting. Whisk powdered sugar, rum and butter together. Add more or less powdered sugar and rum until you get the desired frosting consistency; either drippy for a glaze or more thick like a frosting in the photos. 
    1-2 cups powdered sugar, 1-2 Tbsp. rum, 2 Tbsp. unsalted butter, melted
    frosting being whisked together in a glass bowl.
  • Make sure your bread is 100% cooled down before you drizzle the frosting over the bread. Enjoy!
    glazed banana bread cut into slices on a cutting board.

Notes

  • Jan 2024 update: this recipe has been modified from the original recipe. My original recipe had 1 1/2 cups sugar, 5 Tbsp. butter, no sour cream, and I baked it at 325°F for 70 minutes. After making multiple times, the loaf was collapsing in the middle so with my new and perfected recipe, you get a beautiful loaf that rises in the middle, is ultra moist and tender and full of banana flavor!
  • Storage: bread keeps for 2-3 days at room temperature. I love this bread best on days 2 and 3 actually! Warmed in the microwave and then with a little butter on top. So good! This loaf can also keep in the fridge for 1 week or up to 2-3 months in the freezer, just be sure to tightly wrap it. 

Nutrition

Serving: 1thick slice | Calories: 325kcal | Carbohydrates: 47g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 287mg | Potassium: 204mg | Fiber: 1g | Sugar: 41g | Vitamin A: 516IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 0.5mg