Dark Rum-Spiked Chocolate Banana Bread

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 infused with dark rum and rich cocoa powder, studded with chocolate chips for a decadent twist on a classic treat. This American-inspired recipe, ready in about 85 minutes, layers 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.

Prep: 15 min Cook: 70 min Serves 10 American cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 350°F and grease a 9x5-inch loaf pan with butter.
  2. 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.
  3. Step 3: Beat in 1 large egg, 1 tsp vanilla extract, and 1/4 cup dark rum until combined.
  4. Step 4: Stir in 3 mashed medium ripe bananas.
  5. 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.
  6. Step 6: Gradually fold the dry ingredients into the wet banana mixture just until combined, being careful not to overmix.
  7. Step 7: Fold in 1/2 cup semi-sweet chocolate chips evenly.
  8. 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.
  9. Step 9: Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Related recipes