Rum-Soaked Banana Bread with Caribbean Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Moist banana bread infused with dark rum and warm Caribbean spices for a rich and aromatic treat. This caribbean-inspired caribbean ready in about 85 minutes pairs dark rum, all-purpose flour, baking soda for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (10 ratings) Prep: 20 min Cook: 65 min Serves 8 Caribbean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
  2. Step 2: In a small bowl, combine 1/4 cup dark rum with 1 1/2 cups mashed ripe bananas and let soak for 10 minutes, allowing flavors to meld.
  3. Step 3: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground allspice, and 1/2 tsp salt until evenly mixed.
  4. Step 4: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed brown sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  5. Step 5: Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
  6. Step 6: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined.
  7. Step 7: Fold in the rum-soaked bananas mixture and 1/2 cup chopped walnuts if using, mixing carefully to distribute evenly.
  8. Step 8: Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  9. Step 9: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Frequently asked questions

How long does Rum-Soaked Banana Bread with Caribbean Spices take to make?

Total time is about 85 minutes (20 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rum-Soaked Banana Bread with Caribbean Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dark rum from drying out.

Can I substitute ingredients in Rum-Soaked Banana Bread with Caribbean Spices?

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 Rum-Soaked Banana Bread with Caribbean Spices for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Rum-Soaked Banana Bread with Caribbean Spices?

Caribbean caribbean 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.

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