Recipes by Kristin Riley

Banana Rum Bread aka (Drunken Banana Bread)

This recipe is a welcome change to an old classic. Use up those spotty bananas in your kitchen, add your favourite rum and voila! I made this loaf using Kraken Spiced Rum, be careful it won’t last long in your house! It’s easy to mix this batter with a wooden spoon so no need for your mixer. I found this to be even that much better the next day. Enjoy a piece spread liberally with butter.


Banana Rum Bread aka (Drunken Banana Bread)
  • 3-4 ripe smashed bananas
  • ⅓ cup butter, softened
  • ¾ cup light brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 tablespoons rum
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1½ cups flour
  • ½ cup rum (for top)
  1. Preheat oven to 350.
  2. Mix butter & mashed bananas in a large mixing bowl.
  3. Mix in sugar, egg, vanilla and rum. Add spices. Combine.
  4. Add baking soda and salt. Add flour and mix.
  5. Pour batter into a 4x8 inch loaf pan.
  6. Bake 50-60 minutes, or until tester comes out clean.
  7. Cool on a rack for 1 hour. Brush the top of the loaf with ¼ cup rum. Let sit 30 minutes. Brush the top with the remaining rum. Remove from pan and slice to serve.



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