Aged Rum Chocolate Banana Bread with Toasted Pecans
Moist banana bread enriched with aged dark rum and cocoa powder, studded with toasted pecans for a decadent dessert or snack. This caribbean-inspired desserts ready in about 85 minutes layers medium 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.
Ingredients
- 3 medium ripe bananas
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick), melted unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/4 cup aged dark rum
- 1 tsp vanilla extract
- 1/2 cup chopped toasted pecans
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Gradually fold the dry ingredients into the wet mixture until just combined, then gently fold in 1/2 cup toasted chopped pecans.
- Step 5: Pour batter into the prepared loaf pan and smooth the top with a spatula.
- 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.
- Step 7: Cool the bread in the pan on a wire rack for 15 minutes, then remove from pan and cool completely before slicing.
Frequently asked questions
How long does Aged Rum Chocolate Banana Bread with Toasted Pecans take to make?
Total time is about 85 minutes (15 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Aged Rum Chocolate Banana Bread with Toasted Pecans?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Aged Rum Chocolate Banana Bread with Toasted Pecans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aged Rum Chocolate Banana Bread with Toasted Pecans for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Aged Rum Chocolate Banana Bread with Toasted Pecans?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
