Aged Rum Chocolate Banana Bread with Toasted Pecans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist banana bread enriched with aged dark rum and cocoa powder, studded with toasted pecans for a decadent dessert or snack. This Caribbean-inspired recipe, ready in about 85 minutes, layers ripe bananas, all-purpose flour, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 10 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease a 9x5-inch loaf pan with butter; lightly flour the pan and tap out excess flour.
  2. Step 2: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until combined.
  3. Step 3: In a large bowl, mash 3 ripe bananas with a fork until mostly smooth, then stir in 1/2 cup melted unsalted butter, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 2 large eggs, 1/4 cup aged dark rum, and 1 tsp vanilla extract until wet ingredients are well blended.
  4. Step 4: Gradually fold the dry ingredients into the wet mixture until just combined, then gently fold in 1/2 cup toasted chopped pecans.
  5. Step 5: Pour batter into the prepared loaf pan and smooth the top with a spatula.
  6. Step 6: Bake for 60-70 minutes, checking doneness by inserting a toothpick into the center which should come out with a few moist crumbs.
  7. Step 7: Cool the bread in the pan on a wire rack for 15 minutes, then remove from pan and cool completely before slicing.

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