Gold Rum-Spiced 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 the warm flavors of gold rum and aromatic spices, perfect for an indulgent breakfast or snack. This Caribbean-inspired recipe, ready in about 85 minutes, layers ripe bananas, mashed, gold 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 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 the oven to 350°F and grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt until evenly combined.
  3. Step 3: In a large bowl, blend 1 cup mashed ripe bananas with 1/3 cup melted unsalted butter, 3/4 cup granulated sugar, and 2 large eggs until smooth. Stir in 1/4 cup gold rum and 1 tsp vanilla extract.
  4. Step 4: Gradually fold the dry flour mixture into the wet banana mixture with a spatula until just combined; do not overmix.
  5. Step 5: Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  6. Step 6: Remove from oven and let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

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