Best 8 Rum Banana Bread Recipes

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Welcome to the world of mouthwatering flavors and enticing aromas! Are you ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more? In this article, we will guide you towards creating an extraordinary rum banana bread masterpiece. We'll unveil the secrets to achieving that perfect balance of sweetness, moisture, and texture that will make every bite an unforgettable experience. So, gather your ingredients, preheat your oven, and let's dive into the delightful world of rum banana bread!

Here are our top 8 tried and tested recipes!

BANANA BREAD PUDDING WITH RUM SAUCE



Banana Bread Pudding with Rum Sauce image

Categories     Rum     Fruit     Dessert     Bake     Kwanzaa     Raisin     Banana     Pecan     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 17

BANANA BREAD PUDDING:
1/3 cup raisins or currants
2 tablespoons plus 1/4 cup dark rum
2 tablespoons (1/4 stick) butter
3 bananas, peeled, halved crosswise and then lengthwise
5 tablespoons sugar
2 cups whipping cream
4 large eggs
1 teaspoon vanilla extract
8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips
1/2 cup chopped toasted pecans (about 2 ounces)
RUM SAUCE:
1/4 cup (1/2 stick) unsalted butter
1/2 cup whipping cream
1/2 cup packed dark brown sugar
Pinch of salt
2 tablespoons dark rum

Steps:

  • FOR BANANA BREAD PUDDING:
  • Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
  • Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
  • Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
  • Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
  • MAKE RUM SAUCE (Makes about 1 cup):
  • Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

BANANA COCONUT BREAD PUDDING WITH RUM SAUCE



Banana Coconut Bread Pudding with Rum Sauce image

If you like bananas, coconut, and rum, then this is a dessert for you. A good way to use up ripe bananas. Instead of the sauce, serve warm with vanilla ice cream or whipped cream.

Provided by Martina

Categories     Dessert

Time 1h20m

Yield 9 serving(s)

Number Of Ingredients 16

6 slices whole wheat bread, cut into big cubes,toasted (approx, 6 cups)
3 eggs, beaten
3 ripe bananas, mashed
1 teaspoon ground cinnamon
11 ounces sweetened condensed milk
1/2 cup flaked coconut
2 tablespoons butter, melted
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup chopped walnuts or 1/2 cup pecans
2 tablespoons butter
1 tablespoon flour
2 tablespoons packed brown sugar
1/2 cup whipping cream
2 tablespoons milk
2 tablespoons rum or 1 tablespoon rum extract

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
  • Stir well to combine.
  • Leave sit for 15 minutes.
  • Pour mixture into greased 9x9 inch pan.
  • Sprinkle nuts evenly over top.
  • Bake for 45-50 minutes or until knife inserted in centre tests clean.
  • For sauce: Melt butter in saucepan, stir in flour.
  • Add brown sugar, cream and milk.
  • Bring to boil, lower heat and simmer until thickened.
  • Remove from heat and stir in rum.
  • Serve warm with pudding.
  • If sauce becomes too thick, thin with a small amount of milk.

RUM BANANA BREAD



Rum Banana Bread image

A delicious banana bread with just a hint of rum. The sour cream makes this loaf so moist! This usually gets eaten right away!

Provided by ScrappieDoo

Categories     Breads

Time 1h10m

Yield 1 loaf, 10-12 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1 1/3 cups sugar
2 eggs
3 teaspoons rum
1/4 cup sour cream
1/2 teaspoon almond extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup mashed banana (approximately 4)

Steps:

  • Preheat oven to 350°F.
  • Cream butter and sugar until fluffy.
  • Add eggs and beat until light.
  • Add rum, sour cream and almond extract.
  • Mix in mashed bananas.
  • Combine flour, baking soda and salt in separate bowl.
  • Pour wet mixture into dry mixture and combine.
  • Bake for 1 hour depending on size of loaf pan.

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE



Banana-Eggnog Bread Pudding with Rum Sauce image

Make and share this Banana-Eggnog Bread Pudding with Rum Sauce recipe from Food.com.

Provided by JamesDeansGirl

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 13

1 loaf good-quality white bread or 1 loaf raisin bread, cut into cubes (1 pound)
2 medium ripe bananas, sliced
3 1/2 cups prepared eggnog (not in a can)
4 eggs
1/4 cup sugar
1/4 teaspoon nutmeg
1 cup packed light brown sugar or 1 cup dark brown sugar
1/2 cup heavy cream
1/4 cup dark corn syrup
2 tablespoons butter
1/2 teaspoon rum extract
powdered sugar, for serving
vanilla ice cream, for serving

Steps:

  • MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
  • Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
  • In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
  • Pour over the bread cubes; let stand 5 minutes.
  • Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
  • Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
  • Cook over medium heat, stirring constantly, until the mixture boils and thickens.
  • Reduce heat to low; simmer for 5 minutes, stirring constantly.
  • Stir in the rum extract; serve sauce warm.
  • Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

Nutrition Facts : Calories 409.6, Fat 14.2, SaturatedFat 7.6, Cholesterol 132.9, Sodium 382.4, Carbohydrate 63.4, Fiber 1.5, Sugar 34.2, Protein 8.5

BANANA BREAD PANCAKES WITH GRILLED MAPLE RUM BANANAS RECIPE BY TASTY



Banana Bread Pancakes With Grilled Maple Rum Bananas Recipe by Tasty image

If you love banana bread, these banana bread pancakes are a must-try! With caramelized grilled bananas and a to-die-for maple rum sauce, these pancakes make the most satisfying brunch.

Provided by Rachel Gaewski

Categories     Breakfast

Time 45m

Yield 6 servings

Number Of Ingredients 23

1 tablespoon flax seed
3 tablespoons cold water
1 ripe banana
1 ½ cups non dairy milk, unsweetened
3 tablespoons maple syrup
1 tablespoon apple cider vinegar
2 tablespoons refined coconut oil, melted
2 teaspoons vanilla extract
¾ cup all-purpose flour
¾ cup buckwheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
nonstick cooking spray, for greasing
6 tablespoons butter, melted
3 tablespoons maple syrup
3 firm bananas, cut in half, then lengthwise
⅔ cup walnuts, chopped
¾ cup maple syrup
⅓ cup brown sugar
8 tablespoons butter, divided
¼ cup dark rum
½ teaspoon kosher salt

Steps:

  • Preheat the oven to 200°F (95°C).
  • Make the pancakes: In a small bowl, combine ground flax meal and cold water. Stir well. Set aside to gel for 10 minutes while you prepare the rest of the batter.
  • In a large bowl, use the back of a fork to mash the banana until smooth. Add the nondairy milk, maple syrup, apple cider vinegar, coconut oil, vanilla, and flax egg and whisk to combine.
  • Sift in the all-purpose flour, buckwheat flour, baking powder, baking soda, and salt. Using a spatula, stir well until there are no dry spots remaining.
  • Heat a griddle pan to 350°F (180°C). If using stovetop, place a frying pan over medium heat. Lightly grease the griddle or pan with nonstick spray.
  • Working in batches, use a ½ cup (120 ml) measure to scoop the batter onto the hot griddle. Cook the pancakes for 3-4 minutes, until bubbles form all over the surface and the bottom is golden brown and releases easily from the pan. Flip and cook for another 3-4 minutes on the other side, until golden brown and completely cooked through. Repeat with the remaining batter.
  • Place the cooked pancakes on a baking sheet and transfer to the oven to keep warm while you prepare the rest of the ingredients.
  • Make the grilled bananas: Increase the griddle temperature to 375°F (190°C). If using stovetop, place a frying pan over medium-high heat.
  • In a medium bowl, mix together the melted butter and maple syrup.
  • Brush each banana segment all over with the melted butter mixture. Working in batches, grill the bananas for 2-3 minutes on one side, then flip and grill for another 1-2 minutes, until golden brown grill marks appear and the banana is soft. Set aside until ready to serve.
  • Make the maple rum sauce: Add the walnuts to a small saucepan and turn the heat to medium-high. Toast the walnuts for about 1 minute, until fragrant and beginning to brown, then remove from the pan and set aside.
  • To the same saucepan, add maple syrup and brown sugar and cook until the brown sugar is melted and beginning to bubble, 3-4 minutes. Add the toasted walnuts and 6 tablespoons of butter to the pan and cook until the butter melts.
  • Reduce the heat to medium-low and add the rum. Cook for 1-2 minutes, until the alcohol cooks off. Remove the pot from the heat and add the remaining 2 tablespoons of butter and the salt. Stir to melt the butter. Let the sauce cool for 10 minutes before serving.
  • To serve, top the warm pancakes with the grilled bananas and maple rum sauce.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 6 grams, Protein 8 grams, Sugar 47 grams

FESTIVE RUM RAISIN CHOCOLATE CHIP BANANA NUT BREAD



Festive Rum Raisin Chocolate Chip Banana Nut Bread image

A festive banana bread with rum soaked raisins, chocolate chips and walnuts. Easy to make and delicious.

Provided by Anita Hoffman

Categories     Other Breads

Time 1h5m

Number Of Ingredients 12

1/3 c raisins
3 Tbsp rum
1-1/2 c flour
1/2 tsp baking soda
1/2 tsp salt
1/2 c sugar
2 very ripe mashed bananas
1/4 c melted butter
1 egg, beaten
2 Tbsp milk
1/2 c chocolate chips
1/4 c walnuts

Steps:

  • 1. Combine rum and raisins. Let stand 15 minutes; drain and reserve liquid.
  • 2. Cool melted butter to room temperature.
  • 3. Combine dry ingredients; set aside.
  • 4. Combine sugar, bananas, butter, egg and milk; beat well. Gradually beat in flour mixture.
  • 5. Stir in raisins, chocolate chips and nuts.
  • 6. Bake at 350 degrees in a greased and floured loaf pan for 45 to 50 minutes. Poke holes in top of bread with a toothpick. Brush with reserved liquid.

TOFFEE-BANANA RUM BREAD RECIPE - (4.6/5)



Toffee-Banana Rum Bread Recipe - (4.6/5) image

Provided by MJH

Number Of Ingredients 11

2-1/2 cups all-purpose flour
1 cup sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
2 tablespoons rum or 2 teaspoons rum extract
1 egg
1 cup banana
1 cup nuts
1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits

Steps:

  • Heat oven to 350°F. Grease and flour two 8-1/2x4-1/2x2-1/2-inch baking pans. Stir together flour, sugar, baking powder and salt in large bowl. Add milk, oil, rum, egg and banana; stir with spoon until well blended. Stir in nuts. Spread 1-1/4 cups batter in bottom of each prepared pan. Top each batter with 1/2 cup toffee bits. Gently spread about 1 cup remaining batter in each pan. Sprinkle remaining bits over batter. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. (Bread will have slight sink in center.) Remove from oven to wire rack. With knife, loosen bread from sides of pan. Cool 10 minutes; remove from pans. Cool completely.

BANANA RUM BREAD



Banana Rum Bread image

this banana bread has a little kick in it with the rum it is extra good and all my family and friends love it

Provided by Patsy Fowler

Categories     Sweet Breads

Time 1h5m

Number Of Ingredients 11

1/2 c butter
3/4 c brown sugar
2 large eggs
1 tsp vanilla extract
3 large ripe bananas, mashed
1 c all purpose flour
1 c whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 c dark rum

Steps:

  • 1. preheat oven to 350. grease a 9x5 inch loaf pan.
  • 2. in a large mixing bowl, cream together the butter and sugar until light and fluffy.
  • 3. beat in the eggs one at a time, mixing between additions.
  • 4. beat in the vanilla extract and mashed bananas until fully incorporated. mix in the flours, baking soda, baking powder and salt. stir in the rum.
  • 5. transfer batter to prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • 6. cool loaf in pan for 10 minutes before removing and transferring to a cooling rack to cool completely.

Tips:

  • Use ripe bananas for the best flavor and texture.
  • Mash the bananas well before adding them to the batter.
  • Do not overmix the batter, as this can result in a tough bread.
  • Bake the bread in a greased loaf pan.
  • Allow the bread to cool before serving.
  • Store the bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

Rum banana bread is a delicious and easy-to-make treat that is perfect for any occasion. With its moist texture, sweet banana flavor, and hint of rum, this bread is sure to be a hit with everyone who tries it. So next time you have some ripe bananas on hand, be sure to give this recipe a try.

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