Rum Banana Bread
Indulge in the rich, tropical flavors of Rum Banana Bread, a decadent twist on the classic banana bread recipe. This moist and aromatic loaf combines the sweetness of overripe bananas with the warmth of dark rum and the tang of sour cream, delivering a depth of flavor with every bite. Brown sugar adds caramel-like notes, while chopped walnuts or pecans (optional) provide a delightful crunch, making it irresistibly satisfying. Perfectly balanced and easy to make, this dessert or breakfast treat is baked to golden perfection in just over an hour. Serve it warm with your favorite coffee or tea for a comforting experience that’s sure to impress. Whether you're looking for a unique snack or a crowd-pleasing dessert, Rum Banana Bread offers a harmonious blend of sweetness, spice, and texture.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 Eggs, large
- 3 Overripe bananas, mashed
- 1 teaspoon Vanilla extract
- 2 tablespoons Dark rum
- 0.5 cup Sour cream
- 0.5 cup Walnuts or pecans, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy using an electric mixer on medium speed, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Then add the mashed bananas, vanilla extract, rum, and sour cream. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
If using, gently fold in the chopped walnuts or pecans.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve. Enjoy your Rum Banana Bread with a cup of coffee or tea!
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 33.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
