Rum-Soaked Banana Bread with Molasses

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Moist banana bread infused with dark rum and molasses, offering a rich caramel sweetness and warm spice notes. This Caribbean-inspired recipe, ready in about 80 minutes, layers ripe bananas, dark rum, molasses 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.

Ingredients

• 3 medium, mashed ripe bananas
• 1/4 cup dark rum
• 2 tbsp molasses
• 1/2 cup (1 stick), melted unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. In a large mixing bowl, combine 3 mashed ripe bananas, 1/4 cup dark rum, and 2 tbsp molasses. Stir in 1/2 cup melted unsalted butter until well incorporated.
2. Step 2: Beat in 3/4 cup granulated sugar and 2 large eggs until the mixture is smooth and slightly fluffy.
3. Step 3: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt.
4. Step 4: Gradually fold the dry ingredients into the wet banana mixture, adding 1 tsp vanilla extract, until just combined to avoid overmixing.
5. Step 5: Pour the batter into a greased 9x5-inch loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
6. Step 6: Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.