So today is a yucky cold day and I just can’t seem to get fired up about going out and running all my errands so instead I am staying home and cooking.  Actually these are my favorite days.  The house is quiet and I have the fire going in my office with music playing and my most dedicated taste tester next to me.

I had some bananas that were about to go bad so I decided to make banana bread, but this banana bread has a slight twist.  It has RUM in it.  And oh is it good!  It is actually better after it sits for a day and the rum has a chance to settle into the bananas and nuts.  So, if you make this bread and cut into it right away you won’t be able to taste the rum.  It will still be delicious, but if you can wait until the next morning to cut into it, yummmmm.  And don’t worry about the kids eating it since the alcohol is cooked out and all that is left is the fabulous flavors of the Caribbean.

Banana Nut Rum Bread

A delicious twist on a traditoanl banana nut bread

Servings 6


  • 4 medium very ripe bananas
  • 3 Tablespoons room temperature unsalted butter
  • 2 large egg
  • 1 Tablespoon vanilla extract
  • 4 Tablespoons Rum (I use Meyers Dark Rum)
  • 1 cup sugar
  • 2 cups All Purpose flour
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 1 cup nuts (I like walnuts, but you can use pecans), chopped


  1. Preheat oven to 350 degrees

  2. In a large bowl, mash bananas and butter with a fork

  3. Add the eggs, vanilla, rum and sugar.  Stir to combine.

  4. Slowly add flour, salt and baking soda into the bowl with the banana mixture.

  5. Stir to combine, but do not over mix.

  6. Fold in nuts

  7. Pour mixture into a greased loaf pan. Bake for 1 hour

  8. At the one hour mark use a toothpick and test the doneness.  If you insert the toothpick into the middle of the loaf and it comes out clean then it is done.  If it comes out with batter on it continue baking another 15 minutes.  

Needed Items