My Classic Banana Bread always gets rave reviews and my Pumpkin Banana Bread is a must make for the Fall and holiday season. But this Rum Banana Bread and even my Cinnamon Banana Bread are year-round must-makes and incredibly moist and tender. This rum banana bread really does have a perfectly moist texture and loaded with banana flavor. I love that it’s all made by hand (no mixers required) and made with simple, everyday ingredients.
Over Ripe bananas: You’ll want your bananas ripe enough for the best results, look for the brown spotty bananas. (No green on the peel). Freckled bananas = banana bread time! Brown sugar: Dark or light brown both work well, I’ve made it with both. I love the flavor brown sugar adds to the bread! Rum: I recommend a dark rum or spiced rum when baking for greater flavor. Nothing super fancy, I always use Captain Morgan Rum. Butter: A little unsalted butter is used in the recipe and some for greasing the pan.
Buttermilk: Buttermilk adds extra moisture to ensure the bread stays soft and tender. You can sub with milk too but buttermilk is always best! Oil: Vegetable oil is what I recommend, but you can also sub with melted coconut oil if you’d prefer. The oil add richness and moisture to the banana bread. Eggs: The eggs help to bind ingredients as well as helping to make it rise! You’ll need 2 room temperature eggs for this banana bread. Dry Ingredients: flour, baking soda, granulated sugar, salt, nutmeg, cardamom and cinnamon.
If you are concerned if you are pregnant, I would recommend enjoying a slice without the frosting or you can always look into using a rum extract.
