Dark Rum-Spiced Banana Bread with Molasses

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 dark rum and molasses, enhanced by warm spices for a complex, comforting treat. This Caribbean-inspired recipe, ready in about 85 minutes, layers ripe bananas, dark rum, molasses 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 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.

Prep: 15 min Cook: 70 min Serves 8 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan and set aside.
  2. Step 2: In a large mixing bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
  3. Step 3: Beat in 1 large egg and 1 tsp vanilla extract until combined.
  4. Step 4: Stir in 3 mashed medium ripe bananas, 1/4 cup dark rum, and 2 tbsp molasses until smooth.
  5. Step 5: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt.
  6. Step 6: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined — do not overmix.
  7. Step 7: Pour the batter into the prepared loaf pan and bake for 60-70 minutes until a toothpick inserted into the center comes out clean.
  8. Step 8: Remove from oven and cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

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