Rum Raisin Banana Bread
A deliciously moist Rum Raisin Banana Bread made with overripe bananas and rum-soaked raisins.
Equipment
- Loaf pan
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
Dry Ingredients
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- 1 ½ cups all-purpose flour
Wet Ingredients
- ½ cup raisins
- ½ cup dark rum for soaking raisins
- 1 ½ cups mashed overripe bananas from 3 or 4 bananas
- ⅓ cup salted butter melted
- ¾ cup raw or turbinado sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 tablespoon raisin-infused dark rum from soaking the raisins
Instructions
Preparation
- Combine raisins and rum in a small container with a tight fitting lid. Let stand at room temperature at least overnight before straining and reserving the raisin-infused rum.
- Preheat oven to 350°F.
- Grease an 8x4-inch loaf pan generously with cooking spray or butter.
- Strain the raisins and reserve the liquid.
Baking
- In a large mixing bowl, add mashed bananas and stir in melted butter. Mix in the sugar, egg, vanilla, and 1 tablespoon of raisin-infused rum. Add the cinnamon, nutmeg, and allspice. Stir to combine.
- Sprinkle the baking soda and salt over the mixture and stir to combine. Mix in the flour until fully combined. Lastly, fold in the strained raisins.
- Pour batter into the prepared loaf pan, scraping the bowl to assist. Bake for 50 minutes to 1 hour, or until a tester comes out clean.
- Cool on a rack at least 15 minutes before removing the loaf from the pan. Cool completely before slicing and serving.
Notes
Make sure to use overripe bananas for the best flavor and texture.
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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