Rum-Soaked Banana Bread with Caribbean Spices

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Moist banana bread infused with dark rum and warm Caribbean spices for a rich and aromatic treat. This Caribbean recipe, ready in about 85 minutes, pairs ripe bananas, dark rum, all-purpose flour 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. 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 (about 1 1/2 cups) ripe bananas
• 1/4 cup dark rum
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp salt
• 1/2 cup (1 stick), softened unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (optional) chopped walnuts

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.