Dark Rum-Spiked Chocolate Banana Bread
Moist banana bread infused with dark rum and rich cocoa powder, studded with chocolate chips for a decadent twist on a classic treat. This american-inspired desserts ready in about 85 minutes layers medium, mashed ripe bananas, dark 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 220 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, mashed ripe bananas
- 1/4 cup dark rum
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick), softened unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat the oven to 350°F and grease a 9x5-inch loaf pan with butter.
- 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 using a hand mixer.
- Step 3: Beat in 1 large egg, 1 tsp vanilla extract, and 1/4 cup dark rum until combined.
- Step 4: Stir in 3 mashed medium ripe bananas.
- Step 5: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
- Step 6: Gradually fold the dry ingredients into the wet banana mixture just until combined, being careful not to overmix.
- Step 7: Fold in 1/2 cup semi-sweet chocolate chips evenly.
- Step 8: Pour the batter into the prepared loaf pan and bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
- Step 9: Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dark Rum-Spiked 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 Dark Rum-Spiked 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 Dark Rum-Spiked 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 Dark Rum-Spiked Chocolate Banana Bread 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 Dark Rum-Spiked Chocolate Banana Bread?
American 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.
