Dark Rum-Spiced Banana Bread with Toasted Walnuts

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 warm spices, studded with toasted walnuts for a delightful crunch. This Caribbean-inspired recipe, ready in about 75 minutes, layers ripe bananas, mashed, dark rum, unsalted butter, melted 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: 60 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 bowl, whisk together 1 cup mashed ripe bananas, 1/4 cup dark rum, 1/3 cup melted unsalted butter, 3/4 cup granulated sugar, and 1 large egg until smooth and combined.
  3. Step 3: In a separate bowl, sift together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt.
  4. Step 4: Gradually fold the dry ingredients into the banana mixture until just combined. Gently fold in 1/2 cup chopped toasted walnuts.
  5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Step 6: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  7. Step 7: Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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