Black Rum Chocolate Banana Bread
Moist banana bread infused with deep black rum and studded with dark chocolate chunks for a decadent twist. This caribbean-inspired desserts ready in about 85 minutes layers medium, mashed ripe bananas, black rum, all-purpose flour 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 320 calories and feeds 8, 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, mashed ripe bananas
- 1/4 cup black rum
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup, softened unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dark chocolate chunks
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter and lightly flour it.
- Step 2: In a large bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Step 3: Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract, 1/4 cup black rum, and 3 mashed medium ripe bananas until fully combined.
- Step 4: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Step 5: Gently fold in 1 cup dark chocolate chunks, reserving a few to sprinkle on top.
- Step 6: Pour the batter into the prepared loaf pan and sprinkle reserved chocolate chunks on the surface. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean and the edges are golden brown.
- Step 7: Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy the rich flavors enhanced by black rum.
Frequently asked questions
How long does Black Rum Chocolate Banana Bread 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 Black Rum Chocolate Banana Bread?
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 Black Rum Chocolate Banana Bread?
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 Black Rum Chocolate Banana Bread for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Black Rum Chocolate Banana Bread?
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.
