Banana bread with rum

Banana bread with rum

Fragrant banana bread with rum for fans of unusual baking. It is served with jams and confit, it is delicious with butter. Banana bread with the addition of vanilla, ginger and nutmeg becomes simply magical. Banana bread with rum.

You can eat it hot, delicious and so and so. Serve with whipped cream, ice cream or cottage cheese, garnished with cocoa or powdered sugar. The taste is extremely rich. It is well stored in the freezer and after defrosting in the oven or in the microwave it is again as freshly baked.


Flour 2 cups
Bananas 3 PCs
Butter 3.53 oz ( 100 grams)
Demerara or regular sugar 5.29 oz ( 150 grams)
Eggs 2 PCs
Rum (preferably dark) 2 tablespoons
Vanilla, nutmeg, ginger to taste
Baking powder 1 teaspoon.
Salt 1 pinch
290 calories per 3.53 oz (100 grams ) of ingredients

Cooking time 1 hour

Instruction.Banana bread with rum.


Bananas for the test are suitable for mature, soft and already with brown spots on the skin. Additionally, you can decorate the top of the bread with banana slices or add dried fruit to the dough.

Beat the softened butter with cane sugar or regular sugar. Add the eggs and whisk.

Cut the bananas into small pieces. I just grated it. Add the banana mass, rum and spices. Add the crushed ginger root to the other ingredients and mix.

It remains to add flour with salt and baking powder. After a quick but thorough mixing, the dough is ready.

Usually banana bread is baked in rectangular shapes. Spread the dough into greased forms. If desired, garnish with banana slices.
Bake in a preheated oven at 356 F (180 C) for about 1 hour. Banana bread is ready. Fragrant, sweet, very delicious!

Check the bread readiness with a toothpick. When the bread is well baked and golden brown, remove it from the oven and let it cool for 15 minutes, then remove from the mold. Slightly cooled bread smear with a small amount of rum for flavor. Bon Appetit!