Rum-Infused Banana Bread with Toasted Pecans

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 developed and reviewed.

Moist banana bread enriched with aged dark rum and crunchy toasted pecans for a sophisticated twist on a classic dessert. This American-inspired recipe, ready in about 80 minutes, layers ripe bananas, mashed, aged 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 320 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: 65 min Serves 8 American cuisine 320 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 small bowl, toss 1/2 cup chopped pecans and toast in the oven for 5-7 minutes until fragrant and lightly browned; remove and let cool.
  3. Step 3: In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
  4. Step 4: In another bowl, combine 1 cup mashed ripe bananas, 3/4 cup packed brown sugar, 1/2 cup melted unsalted butter, 2 large eggs, 3 tbsp aged dark rum, and 1 tsp vanilla extract, whisking until smooth.
  5. Step 5: Pour the wet mixture into the dry ingredients and gently fold until just combined; do not overmix.
  6. Step 6: Fold in the toasted pecans evenly throughout the batter.
  7. Step 7: Pour batter into the prepared loaf pan and bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
  8. Step 8: Let the banana bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

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